Holding a cup of chai, watching the steam come up in curls, inhaling the aroma of ginger and tea leaves, just enjoying the quiet hours of dawn, is my little morning ritual. Even my dog Amber, knows to remain still, and let me savour my cup of chai, sip by sip. It does not last long, but those few moments to myself, help me anchor myself and gear up to face the rest of the day.
In a home dominated by staunch coffee drinkers, I cannot remember where my love for a good cup of chai came from. I did not fancy the karupatti kappi ( coffee made with palm sugar) that was offered at evening snack time, so skipped drinking coffee altogether. J is not a coffee or tea drinker either and so I did not have the need to make ritualistic early morning coffee in our home.
It was in Pondichery that I was introduced to masala chai along with a spicy plate of kothu parrota. ( minced flat bread with eggs, meat and a spicy curry) Still there was never the ritualistic chai making in our home until we came to NZ!
A couple of years back, when we were in India, my aunt introduced me to Red Label Nature Care tea powder and it turned out to be my go to drink during the really cold first winter in Christchurch. My comfort for soul drink (as I like to call it) for homesickness and warmth !
When I had finished the tea stash I brought with me from India, my search for Nature Care Tea all over Christchurch came to nothing. I was relieved I found the Red Label tea here in Yogiji Indian Supermarket. I just add ginger or cardamon and I’m good to go!
Whenever I need a pick me up, I just make myself a good cup of ginger chai. And I love making ginger chai for my friends too.
I thought I will share it on the blog for our readers to make at home as its pretty easy and quick.
Water : 11/2 cup
Milk : 11/2 cup
Fresh Ginger : 2″ piece
Tea Powder :2 tsps
Sugar to taste
Crush the ginger. Add it to the water in a saucepan and allow to boil till you can smell the aroma of the ginger come through.Add the tea powder and allow to simmer for a couple of minutes. Add in the milk .Switch off the flame. Let it sit for a minute. Strain into a cup with a tea strainer.Add sugar as required. Serve piping hot!
Cook Book Scribbles :
5 slightly crushed cardamom pods can also be added for a spicy aromatic chai. ( tea)