Masala Chai Latte

Chai is a beverage I often enjoy as an alternative to tea, coffee, or cocoa. After tasting a variety of versions in cafes and store-bought mixes, I decided to see if I could make my own. 'Chai' just means 'tea' in much of the world, so I thought I'd start with that term to better understand how it came describe the spiced tea latte we most often receive when ordering 'chai' at cafes. I eventually came to a better understanding of the history and components of what could be better described as 'masala chai latte'.

• Chai: simply the word for tea in much of the world (especially in the east)
• Masala chai: from India, refers to strong black tea (such as Assam) with a mixture of spices (masala)
• Milk & sugar: added to masala chai under British influence
• Latte: simply means 'milk'; in Italy, heated milk into which double-strength coffee is poured (caffe latte) and consumed at breakfast; outside Italy, steamed milk is used and topped with a layer of foamed milk (2 parts steamed milk to 1 part espresso, or chai in this case)

A traditional way to make masala chai is to actively simmer or boil a mixture of milk and water with loose leaf tea and whole spices, straining before serving. Boil the tea enough to bring out intense flavor, but not bitterness.

Components of masala chai:

• Tea: strong, black, not to be overpowered by spices (Assam, gunpowder)
• Sweetener: white, Demarara, brown, palm, or coconut sugars, honey, jaggery, condensed milk (also the dairy in this case); possible proportion could be 3 T sugar in 3.5 c chai)
• Milk: traditionally rich whole milk (1/4 to 1/2 parts milk with water), also condensed milk or soy
• Spices: 'warm' spices including cardamom (usually dominant), cinnamon, ginger, star anise, peppercorn, and cloves
• Variations: mint, but no anise, ginger, or cinnamon; green tea, almond, cardamom, cinnamon, cloves, and saffron; fennel; nutmeg; rose (petals boiled with tea); licorice; vanilla

My sources:

1. http://en.wikipedia.org/wiki/Chai
2. http://en.wikipedia.org/wiki/Latte
3. http://www.wikihow.com/Make-Chai-Tea

Next Step: Experiment to find a recipe that works for me!

Orange-Cranberry Sauce

Here's a recipe I've made for a couple of years now at Thanksgiving. I love it! Cranberries, oranges, pecans, oh my...

Orange-Cranberry Sauce, by Emeril Lagasse ('Bam!')

1 bag cranberries
2 oranges, zested and juiced
1/4 c ruby port wine
3/4 c sugar, or more as needed
1/2 t ground cinnamon
1/2 t ground cardamom
1 c toasted pecans or walnuts

In small saucepan combine cranberries, orange zest and juice, port, sugar, cinnamon, and cardamom. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. Cook, stirring, until sauce thickens. Taste and add more sugar, if necessary. Fold in the toasted nuts when the sauce is thick. Cool. Serve at room temperature. Yeild: 2 cups.

Roasted Turkey with Maple Cranberry Glaze

This recipe I found on the Food Network website turned out to be a hit (between Shaun and I) this year for Thanksgiving! I felt the cranberry glaze was enough to cover the 'cranberry sauce' component of our traditional dinner. It was a bit overwhelming along with the Orange-Cranberry Sauce side dish I made; next year I would do one or the other (the turkey is quite good even without the glaze, which could be replaced with gravy). I did puree the glaze to make it nice and smooth. I cooked the turkey in an oven bag (which caught on fire near the end of cooking, while I was on the phone with Dad...but that's another story). I was also quite proud of myself for getting the butter rub well up under the skin this year!


Roasted Turkey with Maple Cranberry Glaze, by Paula Deen

Turkey:
8 T butter, softened
1 T house seasoning (below)
2 T chopped fresh parsley leaves
2 T minced shallots
2 T minced garlic cloves
1 (15 lb) turkey
stuffing (if desired)

Glaze:
3 T butter
1 (12 oz) bag cranberries
1/2 c maple syup
3/4 c cranberry juice
2 t apple cider vinegar
3/4 c apple cider
1/4 c brown sugar
1 t salt
1 t fresh ground black pepper

House Seasoning (stores up to 6 months)
1 c salt
1/4 c pepper
1/4 c garlic

Directions
Preheat oven to 375 degrees. Combine butter, seasoning, parsley, shallots, and garlic. Rinse and dry turkey, tuck wings under body, and place in pan. Rub with butter mixture, stuff. Roast 18 min/lb (including stuffing). Thermometer reading 165 degrees in thickest part of thigh and juices clear indicates done. Remove from oven and tent with foil (loosely). Let rest 20 min.

Glaze
Combine ingredients in saucepan over med-hi heat. Bring to boil and reduce heat to med-lo. Simmer until cranberries burst (8-10 min). Strain, cool, reserve for turkey.