"Chai" Spiced Tea: Masala Chai

Updated slightly 10-3-22

Chai is a type of spiced tea drink, usually black tea, brewed with spices, milk and sweetener. It is pronounced like "ch," as in Charles, and 'eye,' the organ of sight. Chai is highly common in India, Pakistan, Nepal, Bangladesh and Sri Lanka, and in these countries it is often called "masala chai," from the mixture of spices used to make it (the word 'chai' itself simply means 'tea'). I tend to make a large cup (like a mug of about 16 to 20 ounces) of chai, so this is the recipe for that amount. You can adjust the ingredient amounts according to the amount of chai you want to make. This is my recipe version of chai.   

Ingredients:

16 ounces of water (some water will boil off)1 1/2 tablespoons loose black tea *
1/2 inch piece of ginger, chopped or grated
1 teaspoon ground cardamom (or 5 or 6 cardamom pods, crushed to release their flavor)
1 teaspoon ground cloves (or 2 whole cloves)
1 cinnamon stick (about 3 inches)
1/2 teaspoon ground mace
1/2 teaspoon black pepper
1/3 cup milk (I use canned evaporated milk, see note *)
1 tablespoon honey
sugar to taste (I use about three teaspoons, see note *) 

Stir the loose tea into the water, along with the ginger, cardamon, ground cloves, cinnamon stick, mace and black pepper. Heat to just boiling, then reduce heat to a bare simmer. Brew for three minutes, then add the milk and stir. Bring back to a bare simmer and cook for another 2 to 3 minutes. Remove from the heat and let steep for about 2 minutes. Strain the tea, and then add the honey and sugar, stirring to mix and dissolve. Serve. 

* When I began making chai years ago, I experimented with the type and amount of black tea, and the amounts of the other ingredients I used. My suggestion is that you do likewise, using this recipe as a guide the first time, and then making adjustments if you feel they are needed the next time you make it. Also, I like strong tea, so bear that in mind as to the amount of black tea I used in this recipe (see note at end). I also used East Frisian tea from Germany, because it has a strong flavor, as it is made from "Assam" tea leaves; a type of tea grown in India and typically used there for masala chai; otherwise, I use a brand of American black tea in teabags for a regular, non-chai, cup of tea. If you use regular black tea, it likely will not be as strong, so keep that in mind, for your own taste preference. As for sugar, my experience in Indian restaurants is that the chai is very sweet (and I'm sweet enough). My guess is, they don't use any honey, as I do, but they likely add "at least" two or three tablespoons of sugar for this amount of tea, and perhaps more. Once the tea simmers for awhile, evaporation and the amount absorbed, and retained, by the tea leaves will lessen the amount of actual chai you end up with, which will be "about" 16 ounces for the amount of this recipe, and this is about what you would think of as three regular cups of tea, so the three teaspoons of sugar is not out of line, but the one tablespoon of honey helps to further sweeten the tea, but without going quite to the "restaurant" level of sweetness. Also with the milk, from what I understand from Indian restaurants and people from India and Pakistan I've met over the years, the amount of milk used in their own countries is generally about 1/3 to 1/2 of the amount of water, but I have cut down on the milk. For many years, I did not add black pepper, but then I gave it a try and I liked it, so now I always add it (many in India, Pakistan and Bangladesh also add black pepper).  Note: There is a "modified" type of chai called "karak chai" or "kadak chai," which means "strong tea." It is similar, but often with more tea and longer simmering time to give it a stronger flavor and higher amount of caffeine. Here is the link to this type of chai: https://pontificating-randy.blogspot.com/2022/10/creamy-strong-chai-karak-chai.html

My big mug of chai, with some gingersnaps

WORD HISTORY:
Pundit-This word goes back to Sanskrit ^ "panditah," which had the notion of "learned man, teacher." ^^ Where Sanskrit got the word is unknown, but the Sanskrit form gave Hindi ^^^ "pandit," with the meaning, "a learned man of the Hindu religion, who interprets the Hindu religion;" thus also, "a Hindu religious philosopher." The word was borrowed into English as, "pandit/pundit," in the second half of the 1600s, as a result of British commercial involvement in India by the (English/British) East India Company. The meaning in English later gradually broadened to today's meaning of, "a supposed authority on a subject who comments and/or offers criticism on that subject."    

^ Sanskrit is an ancient language from the Indo-Iranian branch of Indo European. It is still in use to some degree, especially in India. It is related to English, but much further down the family tree.

^^ In English there are two words spelled "l-e-a-r-n-e-d." First there is the past tense form of the verb "to learn," which is pronounced as if, "lernd" (see note). Then there is "learned," pronounced as if "lern-ed," with the "ed" pronounced like the shortened form of Edward, and meaning, "the result of having learned (the first form) a particular subject or field." It is "sometimes" written as "learnèd," with the accent mark over the "e." NOTE: The past tense form, "learned," is also spelled and pronounced "learnt," especially in Britain, but it is often pronounced that way elsewhere, including in the United States, where it would NOT be considered as proper. I kind of imagine American English purists cringing every time they hear a person from England use "learnt," and I'm not kidding about this. Some take these things VERY seriously.

^^^ Hindi is from the overall "Indo-Iranian" branch of the Indo European languages, and is, therefore, related to English, but much further down the family tree. Hindi is the official language of government in India, along with.....English!