Chai which simply means tea in many parts of the world has been savored for centuries. In Asia, the term we use for Chai is there called Masala Chai. This aromatic beverage is brewed with several spices and is usually served very sweet in small glasses piping hot.

2 sticks cinnamon – break them into smaller pieces

10-15 cardamom seeds

4 slices of fresh ginger

10 cloves

1 star of anise (crushed) or several seeds

4 black pepper corns

2 Bay leaves – crumbled up

Honey or sugar to taste

1 cup of milk or ½ cup of half & half

1.5 liter of water

5 teaspoons of black tea such as Darjeeling

Mix all ingredients in a pot with water and bring to a boil. Cook for about 10 minutes and let cool and soak for an hour (or overnight) for the spices to do their magic. You should now have about 1.25 liters of “fragrant water” that you can add milk or cream to and reheat to a boil. When it begins to boil, turn off the heat and add black tea and let it sit for about 4 minutes or more depending on how strong you like your tea.

Sometimes I double up on the ingredients to make a double batch and let the reminder sit in the fridge for several days. This way I can always have fresh chai by just adding water, milk and tea.

You can also add the milk separately and create a Chai latte. Make a very strong tea and heat the milk (about 1-2 parts tea) in a separate pot or steam with espresso steamer if you have one.