October Is For Chai

October 04, 2010

Have I ever told you that our family took a trip to India several years ago? We had two kiddos then, and went with a group of college students we worked with. I will never forget that trip...the auto-rickshaws...the temples...the children...the many, many needs.

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It feels worlds away from the view outside my window this crisp October morning. It's hot-air balloon time here, and my morning sky is dotted with them. It's perfect weather for a cup of chai, a cup that may remind me that on the other side of the world, another is enjoying a cup as well. Another who will ride an auto-rickshaw today, on the way to a temple, passing the street children no one remembers. Another who has great need, for which I can remember to pray today.

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Homemade Chai

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  • 4 cups water
  • 2 teabags (black tea)
  • 6 whole cloves
  • 8 whole cardamoms (crushed)
  • 4 cinnamon sticks
  • big pinch nutmeg
  • big pinch of ginger
  • sugar to taste
  • milk to taste

In a medium saucepan, bring to a boil, then simmer all spices in water until water is infused (about 8 minutes.) Add two teabags into the saucepan, simmer for another minute, turn heat off, and let alone for tea to steep. Add sugar to taste (I think I add almost a cup!), and milk to taste (I think I add almost a cup here too!).

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Strain, and serve hot or over ice.


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