In general, I use 1 part herbal mixture: 2 parts assam or darjling tea. The traditional chai herbs are clove, cinnamon, black pepper, ginger, and cardamom. All of these are heating, so I use different herbs during the summer season or when my pitta is high.
For one cup of chai:
- Bring one cup of water to warm on the stove. (It doesn’t have to come to a boil, but the tea releases the best flavor if it is put in hot water. )
- Add 1 tspn of your chai mix (herbs and tea) to the water and reduce the heat to low.
- As soon as the water comes to a boil, add cold milk/cream to taste. I probably add about 1/4cup. (If you are using a nut or soymilk, warm it in a separate pot on the stove before adding to avoid curdling.)
- Just as the chai begins to come to a boil (bubbles around the edge), turn it off.
- Strain and add sweetener to taste. (I like to use coconut sugar personally, and if you are using coconut or evaporated cane sugar, it’s nice to add in the pot in the beginning because it takes some time to dissolve. For agave and honey, I add in the cup.)