Chai + Chai + Chai = Sunday

(This mismatched teacup and saucer makes me feel so reckless!)

Remember when Oprah invented masala chai last year? Oh, wait a second. Sometimes I get "Oprah last year" confused with the ancient kingdoms of South Asia thousands of years ago. They're pretty similar, after all. Don't worry, it's confusing stuff.

I've been reading Climbing the Mango Trees by Madhur Jaffrey, and it's incredibly, wonderfully inspiring. Growing up, you'll learn, her life was simultaneously wild and safe, and it was packed deeply with the aromas, foods, beauty, challenges, and culinary memories of her culture. There's loads of fascinating history, and all of that remarkable storytelling that she does, and it will change the way you think. It will, possibly, have you fervently making a grocery list as you read, and, after the first sentence or two, it might inspire you to drop everything you know and attempt to turn your entire culinary world into hers. Just like when you watch Pulp Fiction and you want a Big Kahuna burger, but slightly more refined.

While there's actually not much masala chai drinking going on in the book (yet), I still have been thinking about it a great deal, and yesterday I made a batch that I plowed through rather (embarrassingly) quickly. Today, batch number two came about, and, well, you know the rest. It's so simple yet so complex, just like the perfect story, and just like the perfect meal. It's sweet and savory and it kind of makes me a little less cross about the whole winter thing that's been going on lately. And here we are now, you and me, both thinking about chai. Probably you should go make some right away. 

Masala Chai

makes approximately 8 cups

4-6 inches of ginger, peeled a bit and sliced into thin rounds

12-16 cardamom pods

3 t black peppercorns

3 cinnamon sticks

10-12 whole cloves

1 vanilla bean, sliced in half lengthwise

6 C water

6 bags of black tea (or the equivalent of looseleaf tea)

2 C whole or 2% milk 

1/2 C packed brown sugar

Combine the first five ingredients* in a pot or dutch oven. Crush and bruise the spices using whatever tool you have that works best. I use the flat side of a wooden mallet, or a wooden pestle. Add the water and bring to a boil. Reduce heat to low, cover partially, and simmer for 10-15 minutes. Remove from the heat and add the tea. Steep 5 minutes, discard tea bags (if using), and add the milk and sugar. Bring the tea to a simmer over high heat for just a minute, whisking constantly until the sugar dissolves. Strain the tea and serve. I've found that ladling the tea into a French press and straining that way is very successful, although any sort of fine mesh strainer would do.

*Vanilla bean is a very American addition to masala chai, but I really like it. You can also add many other spices, so experiment a bit. Star anise, nutmeg, mace, licorice root, fennel seed, bay leaf, coriander are all interesting additions.