Chai - a nice cuppa cha

On Meri's arrival back to the UK from her trip to Goa with Rolf and Marci Naujokat I was duly handed a bag of genuine Indian Chai Masala spices! Its been a long time since I had a cup of chai (a term from which the colloquial term "cuppa cha" comes from) so I decided to crack open the Assam and Darjeeling and get a brew on.



Historically, this brew dates back from the early 1900s when the British-owned Indian Tea Association encouraged Indian factories, mines, and textile mills to provide tea breaks for their workers. It was originally the standard 'milk-with-one-sugar' brew, but the Indians knew better than that and decided to greatly increase the amount of milk and sugar and add a blend of spices, and voila!, we have the popular modern-day brew known as chai.

Recipes vary, differing mostly on ratio of water/milk and the types of spices used, although cardamom is always used (the essential flavour-giving spice). Interesting fact: I noticed on Rick Stein's Far Eastern Odyssey (a TV show back in 2009) condensed milk was used as it helps to double the sweetness! Yes! However, I am yet to try this and tend to use whole milk and NO water, lots of sugar, and ghee. This is why I have called this ashtanga chai - for ashtanga practitioners only! It is quite a drink, sugary and filling, so it is ok to drink this every day but only if you have a regular ashtanga practice! ha!



INGREDIENTS:

1 cup whole milk
1 teaspoon of Darjeeling Tea
1 teaspoon of Assam Tea
1 tablespoon sugar, or to taste
1/4 teaspoon Chai Masala
Ghee (optional)

INSTRUCTIONS:

Combine the milk, tea leaves and sugar in a small, heavy saucepan over medium-high heat. As it slowly comes to a simmer, swirl often to incorporate the sugar and keep an eye on the heat to prevent the milk from burning. A thin film will form on the surface and the milk will turn golden.
When the milk comes to a low boil, reduce heat, and allow to simmer for 2 minutes. Add 1/4 teaspoon of Chai Masala and simmer gently, swirling occasionally, for another 3 minutes.

Set a small strainer over a tea cup. To create foam, hold the saucepan a foot or more above the cup and pour in the chai, then let rest for a minute or two. Dust with a small pinch of spice mix.

To replenish even more ojas*, add 1/4 teaspoon of ghee at the base of the tea cup before pouring in the chai. Stir well!

Yields 1 cup



* Ojas, a subtle substance within the body that provides vitality, enthusiasm and strength