How To: Make Chai Just Like the Chai Wallahs

Chai might very well be the heart of the Indian subcontinent. Its a tradition of boiled plant roots, bark, and seeds that has been passed down from mother to daughter to grand-daughters over hundreds, possibly even thousands of years.  Throw in a healthy dose of British imperialism and you’ve got masala chai–that sweet, milky, ginger-infused tea that’s become a national obsession. From street corners, to crowded train stations, university halls, and village shops, chai is a tradition that unifies the subcontinent.

Making true Indian chai is an art that takes practice and perfection. Authentic ingredients are essential, so if you’re going to substitute ginger powder for the real thing, don’t even bother. Trust me, its all in the details.

Rishikesh Gingery Chai
4 cups water
1/4 cup fresh grated ginger (loosely packed)
1 inch cinnamon stick
10 green cardamon pods
1 cup whole milk
3 Tablespoons Sugar (Organic, raw sugar is best)
5 Teaspoons Indian Black Tea

1. Simmer ginger, cinnamon, and cardamon in water for 5 minutes
2. Add milk and sugar, bring back to a simmer.
3. Turn off heat, add tea, cover, and let steep for 3-4 minutes.
4. Strain and enjoy!

Makes 6 cups.