Masala Chai

My month-long holiday in B.C. was much too short.  Being back in Vancouver and Abbotsford was a good reminder that my heart remains at home, on the west coast - even if it rained 75% of the time while I was there!

I'm impressed with the decent amount of snow we have here in La Belle Province - remnants of the record-breaking snowfall from a few weeks ago - and yesterday was a good day to practice using my new camera, my first ever SLR!  I've been mostly playing around with settings, and I have lots to learn.  I've signed up for a photography course, so hopefully over the course of the next few months, you'll see some improvements in my shots :)

This kind of weather (and already a decent pile of readings) calls for a good cup of tea; this weekend, I had chai all over my mind.  One of the best cups of chai that I have had is at the Granville Island Tea Company in Vancouver.  Its famous chai has some ingredients that make it a superstar: fresh ginger, cayenne, and butter.  You heard it, butter!

To make an equally delicious and spicy masala chai (2 servings), here's what you need to do:

Roughly crush 6 cloves, 5 fennel seeds, 5 cardamom pods, 2 star anise, and 5 peppercorns (I use a coffee grinder).  Along with a couple slices of fresh ginger and 1 broken cinnamon stick, add the spices to a pot containing 1 1/2 cups water; bring to a boil.  Simmer for 30 minutes.

The preferred tea to use is Assam, which is a strong black tea.  After the spices have simmered, add 1 cup of milk.  Bring to a boil, add 2 tbsp tea leaves and turn off the heat.  Steep for 5 minutes.  Add honey to sweeten, then 1 tsp of butter.  Don't skip out on the butter!

Strain the spices and tea leaves.  Pour the chai into mugs, then sprinkle with a pinch of cayenne.  Enjoy and stay warm!