Sometimes, homemade chai suits me to a tea

When I invited a group of ladies for tea and sweets last month, I wanted to serve something for those who think they don't care for basic brewed tea.

So I decided to make chai, an Asian beverage made with black tea, steeped with spices and blended with milk and sugar. If your only exposure to chai is the coffee bar version, prepared as a latte using a concentrate poured out of a box, you're in for a surprise. The homemade version is thinner, and not nearly as sweet. My other's sister, Roxanne Gupta, an Indian scholar who makes an amazing chai, was out of the country at the time, so I did the next best thing and consulted her son, Kapil, a world traveler himself who works for the State Department and currently resides in Washington, D.C.
He shared general guidelines without revealing his specific ingredients. "Indian cooking is like jazz -- it's all about technique, the rest is improvisation,'' he explained.

Using his suggestions and my own experience, here's a chai "recipe" to try at home:
Add 6 cups cold water to a pot and heat it over medium heat. As the water heats, add 6 green cardamom pods (slit), 10 whole cloves, 2 or 3 cinnamon sticks, broken up, a 2-inch chunk of fresh ginger, peeled and sliced in thin rounds, 1 whole vanilla bean and 2 teaspoons black peppercorns.

Once the water is a dark brownish color (could take anywhere from 10 minutes to an hour), remove the vanilla bean (slit it open and scrape the black seeds into the liquid) and add 2 cups whole milk and a quarter cup brown sugar (packed; or more to taste). Don't boil; bring to just under a boil and keep stirring to avoid scalding the mix. Add 6 tablespoons loose black tea, cover pot with a lid and let sit for at least 10 minutes.
Kapil says: "Strain the witches brew into a tea pot. Take all the residual mixture, add more water and put back on the stove ... thats the "leftover" course, just in case folks want more after finishing the first batch. Effectiveness of the second round is a function of how much spices you used, etc.'' Add milk, and start again. Variations: "Nutmeg? Soy milk? Cocoa powder? Have fun!,'' Kapil says. Kapil notes that he "held back on one small additional spice' that makes my chai unique.'' I can tell you my version of Kapil's chai was good to the last drop -- no leftovers. I did have leftover whole milk in the fridge and made another batch of chai the next day. It keeps well in a glass jar for a couple of days, and is tasty poured over ice, in a tall glass, too. Note: If you've never had chai before and want to try some before making some, go to Roji Tea Lounge, at 108 E. Washington St., in downtown Syracuse, and order some chai. They brew loose black tea and steep it with spices while you wait. It takes a while, so bring a book or magazine, relax and enjoy the soothing East-meets-West atmosphere.

Next: I'll tell you about the Indian specialty store, Kashmir Imports, in Syracuse, where I purchased black tea to make chai.

Comments

[Margaret McCormick]

Hi, NF -- When you're back in CNY, you and Dee can come over and we'll have some chai and talk gardening! Thanks for reading. ... Happy Travels.

[Nancy Fasoldt]

I make chai frequently, but MY OH M Y. I've been doing it all wrong! When I get back home, I'm following your lead and I bet the result will be splendid.

[Margaret McCormick]

You girls don't need an invite... any time you're in the neighborhood, STOP BY!

[Cabrina]

That was VERY delish and quite a lovely affair you hosted. Thanks again for the invite.