I live for the spices of life. The way that a friend can introduce you to their friend and then that person who used to be a stranger then becomes someone very special in your life that you always felt like you had to meet. It happened to me when I found myself one afternoon learning from her in the corner kitchen of her East 48th apartment how to make the masala chai of from her days as a child, way before we met. When someone prepares a recipe from their childhood are you not meeting their younger spirit brought to this present moment … She moves through the kitchen dancing with the spices, letting them take the lead, maybe it’s that the ginger that calls for more pounding by the tinned mortar and pestle, or the small clouded container of chai masala needs to be sniffed to transport us to some space oasis outside of this bustle but inside us. For her it’s her mom’s preparation, for me it’s the warmth of connection and the tender second-hand of a mother’s love. Spices jump into the water, meeting the other spices in powders and kernels and stars, swimming with the leaves of assam tea, the aroma bubbling into the air of this little space, cups of oat milk instead of whole milk is a first for Vritika this all makes us smile. Can we be a good example to younger children who have a completely different background to us, how do we cultivate our sensitive sides in a structured world, what is our ego tied to, is work living up to our expectations we ask these questions while sipping on the chai that warms our bellies and intuition. 23 and in New York. How lucky are we to be masala-ing with life, we conclude. Masala means a mix and I think this is what our souls are meant to do. I like to do it with chai by Vritika.
Masala Chai by Vritika, GF + V
Yield: 1 person
Ingredients
- ½ cup water
- ½ cup milk (more if using non-dairy milk)
- 2 teaspoons sugar (adjust to taste)
- 1 teaspoon (or more) chai masala
- Handful of black peppercorns
- 2 green cardamom pods
- 2 cloves
- 1 small knob of fresh ginger
- A sprinkle of cinnamon
- A sprinkle of nutmeg
- Just over 1 tablespoon loose leaf black tea (Assam recommended)
How To
- In a small saucepan, heat the water over medium-high heat and bring it to a boil.
- While the water heats, grind the peppercorns, cardamom pods, cloves, and ginger in a mortar and pestle until a smooth paste forms.
- Once the water is boiling, add the chai masala and the freshly ground spice paste to the pot.
- Stir in a sprinkle of cinnamon and nutmeg, and then add the loose leaf black tea.
- Pour in the milk, stirring gently, and allow the mixture to come to a simmer.
- Let the chai simmer for about 5-7 minutes, or until the flavors have fully melded together.
- Taste and adjust sweetness by adding sugar, if desired.
- Strain the chai into cups and enjoy!
Note: For a more robust flavor, allow the chai to simmer longer. Adjust spice levels to your personal preference by adding more chai masala or fresh ginger.