Ah, chai, garam, garam, chai. It means tea, hot, hot, tea. We hear it chanted in India on railway station platforms, in the corridors of trains, at bus stands and from the chai wallahs sitting at their stall.
Chai, garam, garam, chai surely ranks as the most widely used and best loved mantra in India.
Garam chai is easy to make and tastes delicious. It is now widely available in the coffee shops in the West.
I buy from Amazon VAHDAM, India’s Original Masala Chai Tea Loose Leaf .
I put the looses leaves into a small blender. It makes for more cups of chai.
Recipe for Chai (add to strengthen)
- 50% oat milk or milk and 50% water to fill cup (or flask) in small saucepan.
- Slowly boil. Add a small teaspoon of loose tea. Spiced loose tea adds extra flavour. You could put loose tea in a small blender to get more from a packet.
- Add quarter of teaspoon of ground ginger (or wash, peel and crush the ginger in a mortar pestle.)
- Crush five cardamoms in a mortar-pestle (or use hammer) and add to saucepan
- Add half a teaspoon of sugar or honey (not essential)
- Use whisk to stir contents.
- Leave for three minutes to brew. Perhaps add more heat.
- Use strainer to catch tea leavesm cardamon shells etc to pour chai slowly into cup or flask.
- Serve hot.
- OM to Chai
PS. I found the best quality spiced tea is Kusmi Tea. Kashmir Tchai. Expensive at £10.oo or more for 100 grams.
Vadham Teas. Original chai. Masala chai. 340 grams for £25.00 in UK. Half the price in Australia.