Does anything taste better on a cold winter afternoon than a cup of chai? Hot, peppery, spicy, sweet, milky - it is the perfect winter warm up. Brewed Chai is not a typical offering in Italy, and the available Chai tea bags just don’t approach the taste of the real thing. There was only one solution, I needed to learn to brew it myself !

A trip to an outdoor holiday market in December gave me just the inspiration I needed to work on my chai brewing skills. A big basket of star anise and another of tiny cubes of candied ginger first caught my eye. There were also displays of cinnamon sticks, whole black peppercorns, cloves, and cardamom pods. It was impossible to see all of these spices and not think of chai!

I have experimented with several different ways of brewing chai. I’ve used whole, ground, and crushed spices. I’ve tried making batches of spice mix ahead of time to keep on hand. In the end I have found that the easiest method, and the one that achieves the flavor I crave, is to brew individual small batches of chai using whole spices, pieces of crystallized ginger, and a good strong base of black tea. Whole milk is perfect for chai, though 2% works pretty well too. There are lots of possibilities for sweeteners - I tend to use stevia.

The brewed chai will keep in the refrigerator for a few days, just reheat as needed.

The recipe is flexible. Like more pepper? Just increase the amount to taste. More cinnamon? Throw in another stick. Don’t like cloves? They can be eliminated all together. No cardamom on hand? It will still taste great without it. The ginger, cinnamon, and some black pepper are essentials though. And a good, strong black tea. And while I have tried powdered spices, they just don’t work as well.

As I write this I have a batch brewing and my apartment is filled with the wonderful aroma of chai spices.

Simple Chai Recipe (makes 3 cups)

In a saucepan, cover 3 black tea bags (or an equivalent amount of loose black tea) with 3 cups of boiling water.

Add the following:

3 cinnamon sticks

1 ounce of crystallized ginger, either thin flakes or cut into small bits (note: ginger varies a lot in intensity - this is a starting point, adjust to taste)

3/4 teaspoon whole black peppercorns

12 whole cloves

15 cardamom pods, cracked

4 whole star anise pods

Steep over lowest flame x 45 minutes and then strain to remove the whole spices.

Add sweetener and milk to taste (4 ounces of milk is about right)

Bring to a simmer and enjoy!