I was shooting some other food when it suddenly got dark, cloudy, & rainy, the typical Seattle flip of the weather we get in any given day.
So I poured my chai into a few different glasses, kinda like a chaiwala would in India and got creative 🙂 I like the light and the drama here. What do you think? This is how I make it — my easy recipe for fresh Ginger Maple Chai.
You can keep it simple as recipe below or add cardamom as my mother likes it, or add mint leaves as I like it in summer.
1.5 cups water
1 tablespoon freshly grated, peeled ginger root
1 teaspoon loose Indian black tea (like Assam or Darjeeling)
1/4 cup organic milk (for a vegan substitute, use soy milk)
sugar to taste
1/2 teaspoon ground cardamom
4-5 fresh mint leaves, washed
1. In a small sauce pan, boil water and ginger until roughly a half cup of water boils off.
2. Add the milk, loose black tea, cardamom, and bring it to a boil again.
3. Turn the heat down, tear and toss in mint leaves, let it simmer for a minute or two or until you get a little color from the tea. This will be quick, so watch to make sure the chai doesn’t boil over! When ready, strain into a cup.
4. Stir in the maple syrup, and drink it hot!