There is nothing a warm cup of chai can’t fix.
At least, that’s the belief I’ve grown up with in my South Asian, chai-loving (dependent?) household.
Sad? Drink some chai. Have something to celebrate? Let’s make chai. Filled with rage? Calm down with a cup of chai… you get the point.
I love chai. By that I mean REAL chai. Not the overpoweringly cinnamon-flavoured syrups and concentrates that are mixed into milk at your local café or sold in stores.
Ever since I had my first “chai tea latte” (I cringed just typing that out) at 13 years old, I’ve had this irritation growing inside of me over how the West has not only profited off of chai without giving its roots proper credit, but also gotten chai completely wrong.
I’m not saying these drinks are bad. I’ve had a lot of so-called “chais” that taste delicious – but they do not taste like chai. Because they are not chai.
Chai is so much more than a quick drink you throw together. It takes time, attention and care. There are steps to follow, from picking the right spices to grinding them to ensuring you’ve boiled them for just the right amount of time.
Not only that, but a lot of these self-proclaimed “authentic” chai drinks are not made by South Asians, nor do they properly credit the historical, cultural and traditional importance and origins of the globally loved drink.
Making chai is truly an act of love – for yourself and/or whoever you are making it for. It’s something that brings joy, quells sorrows, and has a calming effect. It’s a drink that is continuously flowing in households as people gather, talk and laugh. It’s what coaxes people to stay a little longer and spend more time with their loved ones. It’s a drink that’s as unique as the area and people it comes from – every chai maker has their own special twist or preference for spices, milk level, sweetness, tea type, and so on. It’s a recipe learned from an early age, passed down without ever being written down, for generations.
Chai is much more than a drink on the café menu. But all of that is taken away by what’s currently available on the market.
Or so I thought.
Thanks to social media, I’ve discovered that there are in fact a number of authentic (as in, made by South Asians, based on family recipes, actually authentic) chai companies out there.
So, after a bit of a hiatus, I’m back with my Monthly Mains. For the rest of the year (ish) I’m going to be testing, reviewing and sharing these companies on my blog. This way, everyone can not only experience REAL chai, but also support South Asian businesses and traditions.
I’ll be highlighting a different company every month starting next month. Until then, here are some chai basics everyone should know:
Common
cups of chai
Masala
chai: This is probably the most common type of chai you’ll find across South Asia and in South Asian homes in the West. It’s also the chai I will be focused on for this series. It’s made using a number of freshly ground spices (which can be altered depending on taste), black tea and milk. It’s also often sweetened and/or served with sweets.
Kadak/Karak
chai: My understanding of Kadak (or Karak, depending on where you are) is that it’s quite similar to masala chai, with the main differences being that it’s a stronger, specifically-spiced version. The drink originated in South Asia but is now quite popular in the Middle East (I've seen it be called Qatar’s unofficial national drink multiple times). Like all chai, the recipe can be altered depending on taste, but traditionally Kadak chai is a black tea made with cardamom (other spices can be added but cardamom is the main component) and evaporated milk, and it’s boiled for a longer period of time (than masala chai) to ensure each sip is strong and flavourful.
Kashmiri
chai: Kashmiri chai, also known as “noon tea” in India and Pakistan, is not what you’d expect from a cup of tea. It’s a savoury drink (traditionally made with salt, although nowadays you can find sweetened versions), it’s a bright pink colour, it’s made with green tea leaves rather than black, and it’s topped with crushed nuts (pistachios are most common).
Integral ingredients
I keep saying it, but no one's cup of chai is made the same (which pains me because I will never truly be able to replicate my mom’s chai and it’s my absolute fave). That being said, there are a few spices that come to mind when I think of chai. They don’t all have to be present to make the perfect cup, but you definitely need a mix of them. They are:
- Green cardamom (The best spice to taste in a cup of chai, for me at least.)
- Fennel seeds
- Ginger
- Cloves
- Cinnamon (One of my biggest issues with non-authentic chai is that all you can taste is cinnamon. It should NEVER overpower the other spices if used.)
Two things you absolutely MUST have to make a cup of chai are:
- Black tea
- Milk (I am a snob and think chai is superior when made with dairy milk. If that’s not your thing, I would recommend oat, pistachio or coconut milk as substitutes. I would avoid almond and soy milk at all costs. In my opinion, those two completely ruin the flavour and mouth feel of what should be an excellent cup of chai.)
To wrap this up, I have one final ask of anyone reading this:
Please, please, PLEASE stop saying “chai tea” and “chai tea latte”. It’s simply chai – and that’s all we should call it.
