Chai: Homemade Is Best In Every Way

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Of all the foods that have become available in shelf-stable containers on supermarket shelves, the one that has most puzzled me is chai. I’m always astonished to see it and even more surprised when I hear people wonder what is in it. “Chai” is simply the Indian term for tea and refers to black tea, with milk, sugar and a few spices. There are countless variations but one truth runs through them all: It is always better, cheaper and more nutritious when you make it at home. And it is so easy to do so. If you really love it, use this recipe to make a batch that will last two or three days. Simply reheat it, cup by cup, as you like. In warm weather, you can serve it over ice if you like.

Ingredients

1 quart whole milk

1 quart water

1/3 cup sugar, plus more to taste

21/2 tablespoons Darjeeling tea leaves

2 slices fresh ginger, gently crushed

1 3-inch stick cinnamon

1 teaspoon black peppercorns

2 cloves

2 green cardamom pods, crushed open

Several gratings from whole nutmeg

Directions

Bring the milk, water, sugar, and tea to a boil in a heavy saucepan.
Remove the pan from the heat, add the spices, cover, and let steep for 15 minutes.
Return to high heat, and, just before it boils, strain the chai into a teapot or individual teacups and serve immediately.

To store: Strain, let cool, and store in the refrigerator, covered, for 3 to 4 days. (I find quart canning jars are perfect for storing chai.)

Reheat before serving.

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