UPDATE: Thanks to a comment from a thoughtful reader, I decided to try authentic assam tea instead of Lipton. There is no comparison, and no return to former ways! Now the concentrate is stronger, richer, and everyone is happy.
We don’t often share recipes, but a hot beverage, or any form of tea, is such an ideal accompaniment to reading! Here is our family’s favorite chai. See if it helps you linger longer over a delicious book.
SIMPLE SABEN CHAI
8 teaspoons loose-leaf assam tea (I use a large teaball or put all the ingredients in a large press-and-brew teabag)
25-30 whole cardamom pods (I don’t count; just a small handful)
2 cinnamon sticks
6 whole cloves
1 star anise (optional, but good)
1 inch fresh ginger or 1/2 tsp. dried tea-cut (optional)
1 quart water
1 quart milk
1/4-1/3 c. sugar
Bring water to a boil. Add tea, spices and milk. Simmer over low heat for 10 minutes, then remove from heat and add sugar to taste. Strain and discard spices and tea bags. Serve hot or cold.
(Some folks add peppercorns, but preferences are pretty strongly against it in this household. In fact, the ginger has become optional, though I still like it fine that way.)
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Hi! Great chai recipe! I’m another chai lover and can recognize a good recipe when I see one, except that I’d recommend getting some Indian loose black tea instead of Lipton. You can find Brook Bond Red Label or Taj Mahal black tea at Indian shops or Amazon.
I’m curious about the name “Saben” in your chai title. Where does that come from?
Joy,
I’ll take the liberty of answering that. It’s Megan’s last name!
You’re right, Indian loose black tea would be far better. I’ll look at our local Indo-Pak grocery store next time I pick up cardamom. Saben is simply my last name. When I married my beloved engineer, he was buying Oregon chai concentrate and I would try to stock up when it was on sale. His mother came across a recipe in Taste of Home magazine which turned out very nicely, and I experimented and customized it. Now he tells me that he prefers the concentrate version over the stronger-flavored steeped variation I have been making, so I’ll have to try that one again.
I would love to know what spices you like in your chai?
I like the spices you are using! Those four, plus star anise are my favorite.
We live in Nepal, and that is where I learned to make chiya (chee-yah), as we call it here. I’ve been served many cups of chiya, and am sometimes surprised by a new way of having it. The most unique to me was plain black tea with crashed black pepper corns in the winter. Very warming! Surprisingly delicious.
While in the US I did have the Oregon Chai concentrate, and thought that the flavor was good, but a little weak, and I mu h prefer my own!
I love the idea of signature family chiya blends. I’ve tried cardamom as a single spice with the tea, but not just pepper! I’ll bet that *was* warm. My husband prefers it with no pepper, so that’s not in my version, but I should try it with star anise. I have some in the cupboard.
Thank you so much for your input! If you’re ever in Virginia, I’d love to host you and also try yours. 🙂