And ode to one of our favorite tea varieties, Chai!
History of Chai
Chai literally means tea in India, but in English it is an abbreviation for its namesake Chai Masala, an Indian spiced and sweet black tea with milk. The earliest chai dates to about five-thousand years ago, an Ayurvedic tonic of milk and spices created for its cleansing and digestive-supporting benefits. Once tea came to India in 1835 it was incorporated into chai recipes and became a staple in Indian culture.
The Spices of Life
Traditionally, chai masala contains assam black tea, fresh ginger, and a variety of spices including cinnamon, cardamom, clove, and peppercorns.
Other popular spices include: nutmeg, star anise, lemongrass, saffron, allspice, fennel, coriander, vanilla, and cacao.
Chai it, you’ll like it.
How to brew the perfect cup of chai?
The key is to make it strong and sweet (but not too sweet). Chai is best consumed milky (a milk-substitute works too!) so we recommend steeping your tea extra strong and then adding it to warm or frothed milk.
You can infuse your chai blend as you would any other black or green tea or you can simmer it over the stove low-and-slow (approx. 6-7 mins) for an extra amount of oomph.
The Chai’s the Limit
There’s an infinite variety of chais just waiting to be crafted and sipped.
All about that Base:
-Black tea, green tea, white tea, and rooibos will produce completely different tasting chais. Each are wonderful in their own way.
Class up the Milk:
– Try coconut milk or condensed milk for a different flavor!
Make it Boozy:
Chai Russian: Chai + Cream + Vodka
Chai Fashioned: Whiskey + Chai-infused Simple Syrup + Bitters + Orange Twist
Chai Libre: Chai + Simple Syrup + Lime + Rum
Spiked Chai: Chai + Baileys
Apple of my Chai: Chai + Hot Apple Cider + Rum
Chai has stolen our hearts and become one of the most popular teas in the world with countless varieties each and every one delectable. We’ll leave you with a parting note of wisdom true both in tea and in life…