Several chai recipes follow: an instant chai mix, the Neem Karoli Baba Ashram chai and the Starbucks chai recipe.  A note on using nonfat milk, skim milk, rice milk, soy milk, almond milk: The flavors that make spices taste delicious are all aromatic compounds. Aromatic compounds are made of molecules that contain a structure known as a benzene ring, meaning they dissolve best in alcohols or fats. You may have noticed this when making drinks, that adding a twist of lemon to a martini adds significantly more flavor in a shorter amount of time than adding a twist of flavor to a glass of water. Similarly, if you make this chai with a non-fat milk, you won’t extract as many flavors from the spices as if you make it with a milk that has some fat. Coconut milk might be a vegan alternative, as it contains relatively high fat.

FRESH GROUND INSTANT CHAI SPICE MIX INGREDIENTS

Very easy to make. Grind whole spices fresh and use in this percentage:
30% Cardamom
30% Cinnamon
30%   Ginger
7% Cloves
3% Nutmeg

(You can also use dried spices, the flavor will be less intense.)

PREPARATION INSTRUCTIONS:

1.   Add 1/2 teaspoon of chai spice mix  and 1 teaspoon of black tea leaves to 2 cup mixture of soy milk, rice milk or water
2.  Let the chai boil up, but not over onto the stovetop.
3.  Sweeten to taste with sweetner, such as palm sugar  or local honey.
4.  Let steep for 2 minutes and strain into cup and enjoy

NEEM KAROLI BABA ASHRAM CHAI

1 cinnamon stick
1/2 teaspoon whole peppercorns
1/2 teaspoon cardamom
1/2 teaspoon whole cloves
1/2 teaspoon whole ginger
10 ounces milk
1/2 teaspoon loose black tea

Put in pan, heat to boil, let simmer 20 minutes.

STARBUCKS CHAI TEA

3 cups water
3 cups milk
6 -8 black tea bags
1/2 cup honey
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger (or a mashed, small chunk of fresh ginger)

TANVI’S FAMILY MASALA

160 g. black pepper, finely ground, (1 cup + 3 Tbsp)
125 g. ginger powder, finely ground (3/4 cup + 1 Tbsp)
50 g. cinnamon powder, finely ground (1/4 cup + 2 Tbsp)
50 g. ground cardamom, finely ground (1/4 cup + 2 Tbsp)
5 g. clove powder, finely ground (2 tsp)
5 g. nutmeg powder, finely ground (2 tsp)

HEALTH BENEFITS OF CHAI:

In addition to its invigorating effects, enjoying a soothing cup of freshly brewed chai can be a great relaxation aid, and is often useful as a stress reliever. Here are some of the health benefits:

Tea Leaves – Recent scientific studies indicate that tea is full of healthy substances, including antioxidants, that may help prevent everything from heart disease to strokes to cancer.

Cardamom – In ayurvedic medicine, cardamom is said to stimulate the mind and give clarity. Cardamom reduces the air and water elements (in ayurvedic medicine, the vata and kapha elements), increases appetite (in a good way), and soothes the mucous membrane. It relieves gas and heartburn caused by spicy foods, such as with garlic and onion. Drinking cardamom in tea form can also be helpful for headaches or feelings of depression that are caused by indigestion. It is also a great breath freshener; cardamom and cinnamon cures pharyngitis, sore throat, relaxes uvula and hoarseness during the infective stages of influenza. All in a cup of chai!

Cinnamon – Who knew that cinnamon had so many health benefits? This herb is a stimulant to other herbs enabling them to work faster. It is very warming and stimulating to entire body. Cinnamon lowers high blood pressure, and fights bacterias, such as staphylococcus aureus, E.coli and thrush. Cinnamon contains salicylates, which helps reduce pains and fevers. It also contains catechins that help to relieve nausea, indigestion, gas and heartburn. According to ayurvedic medicine, cinnamon also controls diarrhea and eases menstrual cramps.

Cloves – Cloves are derived from dried, unopened buds of a dense evergreen. Cloves are said to invigorate, restore, and help generate heat in the body, which is especially useful during the cold and flu season. Recent research has also shown cloves to be effective in removing parasite eggs from the body.

Ginger – Ginger is believed to strengthen and heal the digestive and respiratory system, as well as to fight off colds and flu. Ginger removes congestion, soothes sore throats, and relieves body aches. Recent studies have shown it to be effective in preventing motion sickness. Ginger is well known as a pleasant tasting cooking spice, however it is not so widely known that ginger has been used for thousands of years, worldwide, for its numerous potent healing benefits. Probably best known as a superb digestive aid and nausea reliever, ginger also helps heal ulcers, supports cardiovascular health, reduces pain and inflammation, and speeds recovery from colds and flu while reducing fevers. Additionally, the National Cancer Institute has recently identified ginger as one of the top ten foods offering the highest levels of anti-cancer activity. Most importantly, ginger accomplishes all these without the side effects associated with drugs.

Nutmeg – The nutmeg seed comes from the nutmeg tree, a tropical evergreen. It adds a rich flavor and helps moisten the airways and reduce the drying of the mucous membranes and throat that is often associated with smoking.

* Chai should be ingested within an hour and a half of fresh brewing for maximum health benefits.

MOOJI’s MASALA CHAI (Serving five to seven)

Ingredients:

• 3 or 4 assam tea bags, ( or 3 teaspoon of loose assam tea)
• 3 inches piece of ginger, peeled and crushed or grated,
• 1 or 1 and a half stick of cinnamon, loosely crushed,
• 1 flat tablespoon of black peppercorns (crushed),
• 1 inch of natural vanilla stick or 1 teaspoon of vanilla essence, (optional)
• 6 or 7 sticks of cloves,
• 5 pods of green Cardamom (crushed),
• 2 whole star anise,
• 1 full teaspoon fennel seeds,
• 1 full teaspoon aniseed,
• a half teaspoon of ground nutmeg brings in a warm, caribbean flavour,
• 3 or 4 cups of soy milk or cow’s milk (Mooji uses soy),
• brown sugar or honey to taste,
• 3 cups of water.

Place all dry ingredients, except the assam tea, in a sealed container and shake well to blend. Leave for a few hours or overnight to ‘mature’.

Bring water to boil. Add the assam tea and boil for 5 minutes. Add masala chai blend from container and boil for 15 minutes then turn down flame and simmer for another 15 minutes. Now add milk of choice and bring again to the boil, watching carefully to ensure chai does not boil over by reducing heat quickly just before it does. Repeat 2 or 3 times. This process ‘thickens’ the chai and gives a rich and creamy taste. (This is not necessary if you’re using full cream milk or buffalo milk!). Sweeten with brown sugar or honey to taste. Strain tea and serve hot. Sprinkle a pinch of cinnamon powder on top (optional). Enjoy!

PS: For those who like their chai extra spicy, Mooji suggests adding more black pepper. He also recommends using organic african ginger which is much hotter and dryer than the usual kind you find in most markets. Try looking in afro-caribbean food shops.