It must be Fall; Pumpkin spice is everywhere! But my eye is on Chai; warming, healing, spicy, healthy, herbal Chai. And, I’m not alone. Chai fans are increasing everyday. And, what better way to transition one’s body into Fall, than with a large cup of steaming, hot Chai. The flavor will be addictive; I guarantee.
Chai is just a name for tea. Whether boiled, simmered, or steeped, it all starts with either black or Rooibos tea. But it’s the spices that make the drink. Chai began as a simple morning beverage, sold by vendors on the streets of India. Different regions of India dictated the recipe used, although the method was almost the same. Water, tea, spices, and sweetener were boiled together and strained. The perfect amount of milk was then added. Ratio is key here. (By the way, they use Buffalo Milk in India). It’s still India’s most popular drink today.
It’s been said that an ancient King in India developed Chai to keep him alert during long court sessions. Some believe that Emperors made drinking Chai a ritual in agreeing to peace treaties, and in other court culture. This practice eventually became popular among common people. They strongly believed it helped with digestion, and prevented disease. Tea does have health benefits, but along with the herbs and spices used to prepare this drink, it’s a powerhouse. Often made as a decoction, typically four or more herbs and spices are used to prepare Chai. Cardamom, Cinnamon, Ginger, Clove, and Pepper are most common. Nutmeg, Fennel, Turmeric, and Star Anise are sometimes used. Chai Marsala includes green Cardamom, Saffron, and Vanilla. If prepared naturally, Chai is a soothing, powerful drink that produces a sense of well-being.
It’s sad that Americanized Chai has become a sickly sweet, overly spiced, flavored drink. In some cases, a powdered product, containing artificial spices is mixed with water, milk, or some mysterious cream base, and steamed to become a latte. Oh, and add some pumpkin spice flavored syrup and a long line of people will form. Except for the tea, no health benefits here. It sells, but that’s not what Chai was meant to be.
Take time to breathe in the herbs and spices as you brew your own Chai one Autumn morning. Meditatively strain into your cup, and add the proper amount of milk. Lightly sweeten, and let the flavors of Chai ease you into the changes of a new season; healthy and balanced. You will be a convert.
HERBAL SEASONINGS 