I’m sure it comes as no surprise, what we commonly know as Chai Tea (or Chai Tea Latte), ordered up at the local java house, is an Americanized version of the authentic Indian beverage. By the way, “chai” is the hindi word for tea, so when we ask for “Chai Tea”, we’re really saying we’d like some “Tea Tea”. When you want spiced tea in India you need to ask for Masala Chai (masala means spice) – order Chai and you might end up with plain black tea. Formulas for Masala Chai vary between households, and regionally. The ingredients I use are those preferred by my husband’s family (from whom I learned most of my Indian cooking technique) – lots of ginger, cardamom and clove (I sneak in a bit of cinnamon sometimes). Other families leave out the cardamom or add some crushed fennel seeds, even black pepper. Whatever formula you choose, spiced tea is served with lots of milk or cream and a healthy (unhealthy?) dose of sweetener (granulated white sugar is traditional, but I prefer agave nectar or turbinado sugar).

A quick trick (from my pal, Jane, who is also married to an Indian) that simulates the flavor of spiced tea without the work – break open one or two cardamom pods and add the pods, plus one broken clove to a tea mug. Add a black tea bag and boiling water. Steep for desired time, then remove tea bag (and spices if desired – though I just leave them in), add milk and sugar.

(serves 6)

Ingredients:

• 6 cups water
• 1/2 to one inch piece of ginger root, peeled and sliced into thin rounds
• 8-10 green cardamom pods, lightly crushed to open the pods
• 1-2 cloves broken in half
• 1 very small piece of cinnamon stick (optional)
• 4-5 black tea bags (or equivalent loose black tea)
• 1/2 cup (or to taste) whole milk (warmed briefly in the microwave)
• Sweetener of choice

Method:

1. Place water and spices into a saucepan and bring to a boil on the stove. Reduce heat to medium-low, cover the pot and gently simmer for 5 minutes.
2. Turn heat off, but keep pan on the burner. Place tea bags in the pan and cover. Steep for 4-5 minutes or as long as needed to achieve desired strength. Remove and discard tea bags.
3. Add desired amount of milk to pot. Turn heat back on (very low) if necessary to keep tea warm.
4. Using a small sieve or strainer to remove spices, pour tea mixture through strainer into a tea pot or other pitcher for serving.
5. Serve in mugs with sugar or other sweetener on the side.