Good morning, dear tea friends! It’s good to be back sharing my love of tea with you!
It’s a steamy morning here in New England with temps forecasted to tower into the 90s today. It’s the perfect weather for a frosty glass of iced tea. A couple of years ago, I shared my iced Chai latte recipe with you and here it is again, for your enjoyment. If you’re experiencing the same heat wave, stay cool!
One of our favorite activities for a lazy afternoon when I’m visiting my family in Michigan is to go to the bookstore and browse the stacks, my parents with their decaf Cafe Mocha and me with my Chai Latte (5 pumps!), iced in the summer and hot in the winter. As you probably know from reading my tea posts over the years, my tea preferences tend to be straight tea leaves rather than the flavored kind but there’s just something about the combination of the spices in Chai that I find yummy and comforting. So, why limit my Chai enjoyment to the occasional trek to the bookstore or cafe when I can make my own right at home?
As I like to drink my iced Chai latte in the evenings as well, I’m using Rooibos Chai as my “tea” choice. In this selection, cardamom, citrus peels, ginger, cinnamon, pepper, star-anise, and cloves have been mixed in with the Rooibos. I started my iced Chai journey last night by adding one tablespoon of Chai to 8 ounces of cold spring water. To make my measuring easier, I mixed my ingredients in a small Pyrex measuring cup. I placed the measuring cup in the fridge and then removed it this morning when I was ready to create my latte. You want to steep your tea leaves in cold water for at least 6 hours and then strain into your favorite glass.
In talking to an Indian gentleman I used to work with, Masala (“mixture of spices”) Chai (Hindi word for tea) is traditionally made in a big pot on the family stove, simmering an assortment of aromatic spices on hand with black tea leaves and buffalo milk. With cardamom usually being the primary spice, Masala Chai can also contain cinnamon, cloves, ginger, peppercorn, star anise and nutmeg. As chai, or tea, has been historically considered a medicinal beverage in India, the addition of warming Ayurvedic spices adds to its healing properties.
I like to add milk, agave nectar and ice to my Chai. How about you?
Mmmm, so refreshing!
I hope that you’re cooling off during these hot, hazy summer days with an iced cuppa.
“I almost wish we were butterflies and liv’d but three summer days – three such days with you I could fill with more delight than fifty common years could ever contain.” ~John Keats