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Homemade Ginger Chai

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Even though it’s not fall, or even winter anymore, for Sarabeth, she is still freezing to death at work today. And so, even though it is over 100 here every day, I thought it is the perfect time to share our Homemade Ginger Chai to get you through the remaining cold days of winter.

I’ve always loved Starbucks’ Chai Tea Latte, but without a Starbucks on hand, I’ve been thankful that one thing India does without fail is drink chai. The varieties of chai vary due to the part of the country you are in and personal preference, but I have never met an Indian who doesn’t have at least one cup a day. This chai recipe is incredibly versatile. We first started making it with chai masala (masala meaning spice mix that makes it taste very seasonal and Christmasy). We have tried it without the masala, and it is still good, but doesn’t have that added level of flavor that I love. The solution? Fresh ginger. Ginger gives a great kick to the tea when you aren’t in the mood for “Christmas in a cup.”
Homemade Ginger Chai Tea | Flats To Lofts

INGREDIENTS: (this recipe makes about 1 large coffee cup worth of tea, or 2 servings if they are Indian sized)

1 C Water

1 C Milk

2-3 T Sugar

1 inch of Fresh Ginger, peeled and diced

1-2 T Loose Leaf Tea (more if you want a stronger tea flavor or are using large loose leaf tea)
Homemade Ginger Chai Tea | Flats To Lofts

1. Add your water, sugar, and peeled and diced ginger to a pot. Heat it over high heat until the sugar is dissolved like you would for a simple syrup.

Homemade Ginger Chai Tea | Flats To Lofts

2. Add the milk and tea and allow to simmer for 2-3 minutes. Stir occasionally. You don’t want it to boil, and can simmer it longer for a stronger flavor.

Homemade Ginger Chai Tea | Flats To Lofts

3. Pour the chai through a fine sieve to remove the tea and ginger and enjoy!

Homemade Ginger Chai Tea | Flats To Lofts

If the chai sits it will form a film on the top due to the milk fat. Don’t worry, you haven’t ruined it if this happens. You can either stir it into the chai or simply scrape it off with a spoon.

This is a basic chai recipe. Like I said, you can make it with or without ginger and add masala mixes if you have them on hand. I’m hoping to learn to make a masala mix from scratch before we head back to the States, so I’ll keep you posted on that progress as it is sure to be a fall favorite!

* Don’t forget to check back tomorrow for our first giveaway!



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