Kanan's Spiced Classic Chai

This recipe is prepared as I learned it growing up, and perfecting it over the years with my own taste and testing it out in many kitchens. Chai is known as tea and found in every city of India, served fresh multiple times a day wherever you visit in the country. My passion for making chai lead me to be the only person approved by the Indian aunties and uncles to make chai during family and community gatherings! I took the task on very happily. For me, making chai is an art and serving of love in a cup. I prefer using fresh local milk, jaggery as sweetener, and chai masala - spices that are a staple and fresh for delicious classic chai.

Ingredients for 2-3 servings

• 2 cups filtered water

• 1 cup milk (organic, unhomogenized full or low fat cow’s milk). If using plant based then organic unsweetened soy milk works really well too.

• 2 tsp loose or 2 tea bags of organic black tea, Darjeeling or Assam.

• 1 tsp organic jaggery or any sweetener of your choice.

Digestive spices

• ⅛ tsp cinnamon powder.

• ¼ tsp cardamom powder or fresh crushed pods.

• ⅛ -¼ tsp fresh grated ginger (highly recommended).

• 3 cloves.

Instructions

In a stainless steel pot over medium heat add water, ginger, jaggery, and tea. Bring to a boil. Add the milk and remainder of spices and bring to another boil. Stir and reduce heat to low and let simmer until all ingredients have blended to a caramel color. Strain and enjoy, its best sipping it freshly made! Optional to add during the simmering; lemongrass, mint, and even pinch of saffron is fragrant and soothing to taste.