Chai simply means “tea” in Hindi, and masala chai means “spiced tea”. Popular in India, where street vendors are kept busy serving up cups of masala chai all day long, this 5,000+ year old drink originated as an Ayurvedic tonic. Ginger to remove toxins, cinnamon to aid digestion, cardamom to improve circulation, and much more.
At Samovar Tea Lounge, we slow-cook our chai on the stove in the traditional manner, combining it with whole milk and substituting coconut palm nectar (lower-glycemic) for cane sugar. Making chai takes a few more minutes than steeping a regular cup of tea, but your efforts will be rewarded.
How To Make Masala Chai
1. Bring 1-2 cups of water to a rolling boil.
2. Add 2 tablespoons of Samovar Sweet Crystals or 2 tablespoons of white table sugar.
3. When Sweet Crystals are dissolved, add 2 tablespoons of Samovar Masala Chai.
4. Boil for an additional 5 minutes.
5. Add 1 cup of whole milk (or milk substitute), and bring to a boil again.
6. Remove from heat immediately (before it boils over) and steep covered for 5 minutes.
7. Strain and enjoy it hot, or chill it in the fridge for a delightful iced chai.
*Special Thanks to Samovar Tea Lounge for this fantastic post: http://bit.ly/1lIQ1Jz