Original Post Dated Oct. 12th, 2015
This post is dedicated to my mama as it is her birthday today. What an opportune time to launch this blog in which I am so ever thankful for her and for all of the memories surrounding our family’s table. She is a remarkable cook and without her influence I would never have stepped foot in the kitchen. Love you.
Most evenings in our home were met surrounded casually by our tiny kitchen table where my mama would make chai right before my father came home from the office. She would put the kettle on the stove as the sun’s last light streamed through the lace-curtained windows surrounding our kitchen and we would talk about anything and everything over a cup of chai and some chaat (varied savory Indian snacks). Around this time, like clock-work, Ginger our house cat would saunter down by the gate eagerly anticipating my father’s arrival. You could see the ocean in the distance, the sky turning all shades of pink and orange, and everything seemed like pure magic at this hour. Glasses glistened, the bougainvillea appeared almost ablaze with an orangeish glow and the smell of freshly ground cardamom steeping in a pot, loose tea leaves filled the house with such a warm and inviting aroma, it was intoxicating and perfectly calming all at once. Everything seemed to be still, so serene. Nevis sunsets have a way of taking your breath away and I always made time to enjoy the few moments to indulge in its full glory before it all vanished before my eyes, forever. Every time I make chai at home, I think of that time. A time where the worries were less and the day’s end meant a time for a new beginning. A moment to pause, to give thanks, to reflect. Here is a recipe for ginger elaichi chai for two. Hope you enjoy its comfort. I have also included a recipe for the more popular chai latte (if your feeling like making something a bit more indulgent). x
Make this warming and aromatic chai alone or try the chai latte version (below) for a diff. twist on a classic.
Author: Mandira Jacob | ohlittlemustardseed.com
Recipe type: Drinks
RECIPE FOR Ginger-Elaichi Chai (Ginger-Cardamom Tea)
2 cups boiling water
2 black tea bags (or loose tea leaves, if you have them)
5 cardamom pods
½ teaspoon freshly grated ginger
1½ inch piece cinnamon stick
1 teaspoon honey
Sugar to taste
Half and half
Add 2 black tea bags (or loose tea leaves), cinnamon stick, cloves, freshly grated ginger and honey to a teapot. Using a mortar & pestle, break open the cardamom pods, reserve the shells, and add them to your teapot of spices. Grind the black fragrant seeds found within the pods with your mortar & pestle and it to your pot too.
Fill a kettle with 2 cups water and bring to a boil. Turn off heat and add to your teapot of spices. Cover and let the tea steep for a good 2-3 mins. Mix well before straining tea in to teacups. This recipe should make exactly two teacups.
Add sugar (to taste) and pour in half and half until desired milkiness. Drink immediately & serve with your fav. chaat or biscuits.
Recipe for Chai Latte
I don’t have a fancy emulsion blender or latte machine so here’s what I do instead:
Use the same recipe, above, for preparing the elaichi chai.
Serve with a homemade cardamom whipped cream.
You will need:
- 1 1/2 cups heavy whipping cream
- 1/4 teaspoon freshly ground cardamom
- 2 tablespoons granulated white sugar
- pinch of ground cinnamon
- Using a hand mixer, beat the heavy whipping cream until stiff peaks form.
- Add the ground cardamom and sugar (to taste) to the whipped cream. Beat, again, on high until well incorporated.
- Dollop over your prepared chai.
- Add a sprinkling of ground cinnamon on top.
- Serve immediately.
Prepare to be wowed by your barista skillz. :)
QUICK TIPS –
Before serving your chai, try pouring hot water in your teacups, swish around, and discard. This should help keep the chai you are about to add to the cup even warmer.
Stumped on which brand of black tea to use? I usually mix it up between these fav. brands: Twinnings Assam Strong & Mighty, Lipton Loose Tea or their regular Black Tea , or Brooke Bond’s Red Label Orange Pekoe.
Recipe by ❊ oh little mustard seed ❊ at http://www.ohlittlemustardseed.com/2015/10/12/ginger-elaichi-chai-ginger-cardamom-tea/