A sweet, steaming cup of chai is as iconic to an India trip as a visit to the Taj Mahal. The tea is served all over the country, all of the time — from roadside stalls to fancy restaurants, on the beach, for breakfast, as a mid-day snack and a post-dinner treat.
Beyond being a cultural tradition, chai is thought to be a digestive aid as well as a rumored cure to the common cold.
And while there are plenty of places to find variations on chai in America, nothing beats a traditional homemade pot. Thankfully, we found a great recipe from chef and health expert Seema Shah. Here, she takes us through the easy – and healthy – way to make it at home.
INGREDIENTS:
1 1/3 cup water
1 stick of cinnamon
8 cardamom pods freshly ground
1 tsp. of black pepper
2 tsp. of shredded ginger
1 cup coconut milk or milk of your choice
6 tsp. coconut sugar
2 tsp. of loose black tea (more or less depending on how strong you like it)
INSTRUCTIONS:
On high heat, pour 1 1/3 cups of water into a saucepan. Immediately add your spices (ginger, cinnamon, ground cardamom and black pepper) and bring the pot to a boil. Then reduce heat to low, cover and let it simmer for 10 minutes. This is when the spices start to make your kitchen smell oh‐so‐good!
Now, add the milk of your preference along with the loose unflavored black tea and sweetener of your choice. Seema’s favorite (and a healthy option) is coconut milk by So Delicious and coconut sugar. Stir and cover for two minutes before you strain out the spices and pour yourself a cup of chai!
(Main image: Taryn Adler)
