Kripalu Recipe: Chai

Chai is the word for tea in many languages, and in its simplest form, it’s a daily ritual shared across cultures. What many of us in the West think of as “chai” is more specifically masala chai, a warmly spiced tea traditionally made with milk.

Like many beloved recipes across India, masala chai varies widely by region and personal preference. Some who have traveled there describe a simple, everyday version made with black tea, fresh ginger, milk, and plenty of sugar; something comforting, energizing, and easy to make your own.

For you coffee drinkers out there: Try a cup of half masala chai and half coffee and see what you think!

Makes about 4 cups

2 tablespoons whole cardamom
2 teaspoons whole cloves
2 cinnamon sticks
1 whole stars of anise
1/2 teaspoon whole black peppercorns
1 tablespoon slice fresh ginger
4 black tea bags
2 cups milk (or substitute soy milk)
2 cups water
1 to 3 tablespoons sweetener of choice

Combine all spices and tie them in a cheesecloth. Using a rolling pin or other heavy utensil, lightly pound the spices to crush them slightly. Place milk, water, and spices in the cheesecloth in a pot and bring to a boil. Reduce heat and let simmer for 15 minutes. Bring water back to a boil, turn off, and add black tea. Let steep for 5 minutes, then strain. Add sweetener of choice and stir to dissolve. Serve warm, or chill over ice.