If you’ve only ever had chai in coffee shops or made it from a powder or “just add milk” mix (like most restaurants, I hasten to add), you’re in for a treat. I love chai, but it’s often excessively sweetened, and never more so than in ready-made form. The good news is that when you make your own with nothing fancier than tea and spices, you get to dial your own doses of sugar and caffeine, and it’s fun and easy, too!
So. Maybe you remember this picture from my post about cooking an Indian-style feast for Peter’s family at Xmas, or maybe you don’t.
It’s Peter putting the finishing touches on a pot of home-brewed chai, which along with several delicious beers rounded out the beverage offerings for our meal. (I’m not sure what I’m doing there over on the left, but I’m sure it’s very productive.) He’s adding milk but not sugar â€” again, one of the great things about homemade chai is being able to sweeten it to taste. Continue reading