Chai la-TAY

So it’s that pre-holiday time where all thoughts turn to food, and yoga, as my life will revolve around both for the next week. Now that’s my idea of a holiday. I’ve been planning our Thanksgiving menu, making the shopping list, checking the pantry etc., and got to thinking a cup of chai would go well with these activities on a Sunday afternoon. Morgane loves a little chai in her milk, and calls it a “chai la-TAY”. I decided to make some homemade chai and love how it turned out – not quite as sweet as the store-bought, but definitely richer and in my opinion yummier. I think Morgane will like it too. 

Here’s the recipe. I’d recommend doubling or even tripling it, as this is only about 2 mugs:
  • 2 cups milk
  • 1 cup water
  • 1 1/2 tablespoons loose Darjeeling tea
  • 1 cinnamon stick
  • 9 cardamom pods, crushed slightly 
  • 7 whole cloves
  • 1 1/2 inch piece of ginger, peeled and chopped into chunks
  • 6 black peppercorns
  • 2 tablespoons sugar
Combine the ingredients in a medium pan and bring to a boil. Remove from the heat, cover, and let steep 15 minutes. Return to a boil, strain, and serve hot. Sip & savor – let me know what you think. Hope you find some quiet chai la-TAY time to yourself before the big day.