Saben Chai

We don’t often share recipes, but a hot beverage, or any form of tea, is such an ideal accompaniment to reading! Here are two versions of our family’s favorite chai. See if they help you linger longer over a delicious book.

SIMPLE SABEN CHAI

2 family size Lipton tea bags
30-40 cardamom pods
1 quart water
1 quart milk
1/4-1/3 c. sugar

Bring water to a boil. Add tea bags, cardamom 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.

DELUXE SABEN CHAI
2 family size Lipton tea bags
30-40 cardamom pods
2 cinnamon sticks
6 whole cloves
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 bags, 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 anise or peppercorns, but preferences are pretty strong here. In fact, the ginger has become optional, though I still like it fine that way. You can put the smaller spices in a large tea ball if you wish, or just pour it through a strainer at the end.)

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Megan

Megan is Associate Editor for Redeemed Reader who loves nothing more than helping readers (and non-readers) find books which are not only a good fit for them, but also combine Truth and Story. She has never regretted reading all those fairy tales in childhood, even though she didn’t realize at the time how much they matter to real life. Megan lives with her husband and five boys in Virginia where she enjoys knitting, playing with words, and mountain views.

3 Comments

  1. Joy on May 6, 2020 at 8:10 am

    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?

    • Janie on May 6, 2020 at 2:03 pm

      Joy,
      I’ll take the liberty of answering that. It’s Megan’s last name!

    • Megan on May 7, 2020 at 8:59 pm

      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?

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