How to Make Fabulous Customized Chai Drinks from Scratch: Ditch the Box and Do it Yourself

Some of the tastiest and most inspired coffeehouse drinks are now chai drinks. There are now frozen chais, green tea lattes, holiday and candy bar themed chais, and a host of other offerings.

An assortment of boxed chai mixes can be found in the natural foods section of upscale and mainstream grocery stores. Although these drinks are wonderful, making homemade chai drinks is easy, requires no special gadgets or fancy ingredients, and is fertile ground for culinary innovation.

Chai has its roots in South Asia and the middle east, namely India, Pakistan, Bangladesh, and Nepal. The components of chai are fairly straightforward: strongly brewed tea, milk, sweetener, and various spices. Traditionally, Indian Chai is made from black tea, and the most common spices include a mixture of cardamom, cloves, peppercorns, and ginger. It is traditionally prepared by infusion, that is, the tea and other ingredients are boiled together, and strained into cups.

There are many variations and possibilities in chai preparation, and it is quite easy and fun to experiment with different ingredients and methods. Below are some instructions and ruminations on the various aspects of drink preparation.

Choosing the cooking vessel

The only equipment needed to make a great chai is a stovetop-type saucepan, and a strainer. A smaller, liquid strainer with a handle is ideal, but any type will do, even a colander. Just remember that the bigger the strainer's holes, the more solid tea and spice particles will be delivered into your cup. If you are using a strainer with larger holes, it might be a good idea to run the finished mixture through at least twice, to remove as many particles as possible. Don't worry about getting every single particle removed from the final cup, however. They will sink the bottom, and not inhibit your enjoyment a bit. Besides, you can use the dredges to divine your fortune.

Although a pan and a strainer is all you need, it is not a limitation. Frothing and steaming the milk, instead of heating it with the tea, lends a welcome rich texture and thickness to chai, that is truly sublime. You can use the steamer on an espresso machine, or a stand alone milk frother. This option is highly recommended.

Chai can also be made using a French press pot type coffee maker. Simply put all the dry ingredients in the press pot, add water, and steep. Pour the steeped mixture into a large coffee mug, then add steamed or heated milk to the mug. If using syrups or honey, place them into the coffee mug before pouring the tea infusion or milk.

Choosing the tea

Any type of loose tea or bagged tea can be used. Black tea is traditional, but literally anything goes. Green tea chais are popular, and are an excellent choice for chais. Jasmine, Oolong, White, Earl Gray, literally anything. Pick your favorite, or whatever you happen to have on hand. Even herbal teas can be used. The only type of tea that doesn't lend itself well to chai making is instant tea.

If you are using tea bags, rip the bags open and dump the innards straight into the pan. Because of the infusion and straining methods used, the actual bags are unnecessary. The tags also pose a slight safety risk, if they hang over the edge of the pan. Many tea afficiandos also claim the bags impart a negative taste into the tea. One important rule in chai preparation, is to make the tea at least double strength of a normal "cup" brew. To achieve this, either cut the amount of water used in half, or double the amount of tea used. The reason is that the prepared beverage will become diluted with the milk. The tea needs to be stronger than usual, to retain a proper flavor balance when mixed with the other ingredients.

Choosing the Sweetener

Anything goes here, also. Plain white sugar, turbadino, honey, your favorite artificial sweetners, are all valid choices. I have even had a fantastic chai that was sweetened with molasses. One of my very favorite options is to use flavored syrups-the same ones used in coffeeshops to make vanilla lattes and Italian sodas.. This is a great way to make your chais truly sublime. The DaVinci and Torani brand syrups are outstanding, and there are an endless variety of flavors, like caramel, English toffee, praline, toasted marshmallow, tiramisu, butterscotch, vanilla, german chocolate cake, and many fruit types and other great flavors. If Tiramisu sounds a bit exotic or risky, it's a good idea to start with something more chai-traditional, such as vanilla or cinnamon. And, a little syrup goes a long, long way. If you have had "homemade" style chais in modern coffeehouses, chances are a syrup was used instead of some of the more exotic spices.

Choosing the spices

This aspect of chai preparation is perhaps the most crucial in your drink's final outcome. The use and selection of spices is what really sets apart chai from regular tea. Even simple, everday spices like cinnamon impart a special quality to chai. Use this aspect of chai making to experiment with your personal favorite spice and flavors. Traditional choices are cinnamon, cloves, nutmeg, ginger, crushed peppercorns, cloves, and cardamom. Use commercially prepared powder forms, or whole cinnamon sticks, grated or sliced fresh ginger, or whole cloves. Any other spices you like are also indicated. A small amount of powdered cocoa, carob, or vanilla bean is a good choice. A good rule of thumb is to select spices that go well in sweets. Use as few or as many spices as you desire. Remember, that it will all be strained, so if you choose crushed peppercorns or chunks of ginger, your drink will be simply imbued with the flavor of these not-so traditional ingredients.

Choosing the milk

Traditionally, whole milk is used to make chai, but any type is indicated. You can choose 2% or skim milk, and add a bit of half and half or creamer if it needs a creamy boost. Soy milk is a great choice for chais, also. The best soy milk brands for steaming and drinks are Soy Dream, followed by Silk. They are the whitest, richest brands available. If using soy milk, the 'plain' varieties are best for chai making. Silk also makes a creamer that is excellent.

Directions for preparing Chai

2 tablespoons (or 2 teabags) of your chosen loose tea

various spices to taste

sugar, honey, flavored syrups, or other sweetener to taste

8 oz. water

8 oz. milk

Boil the water in a saucepan. Add all dry ingredients, and simmer until the liquid is very fragrant and dark. Add the milk and turn the heat down so that the milk does not get boiled, but simply heated and infused with the tea mixture. If using syrups or honey, add them right after adding the milk. Pour the chai through some type of strainer, into a large coffee mug.

Note: If you are steaming milk, use a little less (about 6 oz.) and do not add it to the saucepan. Do add any syrups or honey to the sauce pan mixture, so they get warmed and mixed with the other ingredients. Strain and pour the finished tea infusuion into a coffee mug, and then add the steamed milk directly into the mug.

This makes one approximately 16 oz. Chai.

Enjoy!