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