Homemade Chai Tea

I recently learned that chai tea, which has been having its moment in the West and elsewhere, has been the most popular beverage in India for some time, and has played an important part in many other cultures.  Chai, which means “tea” in Hindi, is derived from tea leaves believed to have originated in the forests of India somewhere around 2700 B.C.

In India, masala chai, which means “spiced tea,” is served consisting of black tea, milk, spices (typically cardamom, cinnamon, ginger, cloves, and pepper), and a sweetener. From my understanding, a cup of chai is considered part of life in India, and with its warming, soothing properties it is understandable why.  It is these properties that boosted chai’s incredible popularity in the Western world in recent years, and the people of India are not at all surprised.

My exposure to chai tea has been somewhat limited.  To me, it always tasted too sweet.  But my mother loves chai and so do some of my good friends.  So, this was a fun experiment for me: how to make a delicious-tasting chai without too much sugar that I could enjoy on a cold day.  I think I found it.  I stick with the traditional Indian chai spice profile, which has an amazing aromatic aroma that fills the house when you make it.  Technically, this chai recipe is a concentrate, used to make chai flavored beverages.

In honor of my mom and her love of chai, I used my chai to make delicious frothy chai lattes: they did not disappoint.  You can use this chai concentrate hot or cold or make a specialty drink, whatever your heart desires.  This easy recipe is great when made ahead and can be stored in the refrigerator for several days without losing any flavor.  If you like chai or are open to trying it, this is a must-try recipe.