Food From My Friend: Chai!

I wandered into a Starbucks for the first time around ten years ago while I was waiting for my daughter to finish work. Not being a coffee drinker, there was no real reason for me to be there, other than a desire to see if they served things other than their signature beverage. I ordered a hot chai tea latté and absolutely loved the sweet spicy mixture. I don't know why it took me so long to attempt to make my own and I don't know why it took me so long to ask someone who would know how to make it authentic. Enter Nanda!

Nanda's daughter Shreya is a dear friend of my younger niece, Nalani. We were fortunate to meet the entire family when Nalani graduated in 2013 and they were so warm and kind, I liked them all immediately. Thanks to the magic of Facebook, we can keep in touch over the miles. 

I am so privileged to share Nanda's recipe!

Here's today's cast!
I grated the ginger and used a paring knife to crack open the cardamom pods.
The ginger and cardamom were added to water and brought to a boil.
I tied three black tea bags together and once the water was at a boil, I reduced the heat to a simmer and threw the bags in.
The tea simmered for just over a minute.
Then I added a cup of whole milk.
The mixture was brought back up to a boil and then removed from the heat.
Sweetening is to taste so I thought I would use the vanilla sugar I had mixed up back in May.
It looks good!
I used a fine-mesh strainer to remove the tea bags and used spices. It even worked unexpectedly well on the finely grated ginger. I was worried about that.
A generous spoonful of the vanilla sugar and yum. Perfectly spiced chai tea. It didn't matter that it was over 80 degrees today and so humid. I drank it hot and loved every bit. Eric returned from a hike and he drank two cupfuls in the time it took me to drink one! How's that for a glowing review? I sweetened the remainder while it was warm and stuck it in the refrigerator for Chris to sample later...if it lasts that long!

I have always used food as a vehicle to keep people I love close to me; I prepare my brother's guacamole, or one of the many recipes my sister shared with me, whenever I particularly miss them.  As the isolation from Covid drags on, more and more I am turning to cooking as a way to connect with faraway friends and family. I can't wait to try the other recipes Nanda shared with me. Stay safe, Tewari family. Hope to see you all soon.

Chai
Recipe courtesy of Nanda Tewari

1 T. grated or crushed ginger root
4 crushed green cardamom pods or 1/2 tsp. cardamom powder
2 tsp. black tea leaves or 3-4 black tea bags
1 c. whole milk
Sugar/sweetener to taste
Dash of cinnamon (optional)

Bring three cups of water, with the ginger and cardamom in it, to a boil.
Reduce the heat and add the tea.
Simmer for about a minute and then add the milk.
Return the mixture to a boil.
Remove the pot from the heat, strain the tea and sweeten to your taste.

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