Chai

At the cafe we make our own chai. It's easy, in fact, it's so easy that it puzzles me that so many coffeeshop owners buy chai in aseptic containers at the wholesale grocer. Chai makes me think of the medieval spice trade, with aromatic caravans and precious cargo. It's a drink that's both exciting and comforting, spicy and soothing.

All of the ingredients in chai contribute to the fragrant mix, but some of these spices are quite pricey while others cost much less. I always try to create recipes that get the most flavor for the least cost, so I tend to use more of the less expensive ingredients and less of pricier stuff.

Here's my recipe. This makes enough for 5 or six cups, but if you're going to make it, it's worth making enough to share.

2 quarts water
1/2 cup shredded ginger (no need to peel)
8 cinnamon sticks
2 tablespoons whole cloves
2 tablespoons whole decorticated cardamon
2 tablespoons whole black peppercorns
5 black tea bags, paper tags removed
1/2 cup sugar

Add all of the ingredients except the sugar to the water, and bring to a boil. Cook on medium low heat for about a minute, then turn off the heat and add the sugar. Strain and serve, along with the milk or milk substitute of your choice.

Adjust the quantities of any of the ingredients to suit your taste. The pepper and the ginger make it spicier, and you may prefer it sweeter or less caffeinated.

Enjoy!