Masala Chai

V Indii není čaj něco, co si objednáte tu a tam, je to tvar dne: šálek před čímkoli jiným ráno, další ve chvíli, kdy někdo vstoupí, další ve čtyři. Masala chai je směs, která stojí v centru toho všeho, a je to šálek, na kterém děti vyrůstají, nalévaný mléčnější a slabší, dokud nejsou dost staré na to, aby ho pily v plné síle. Černý čaj vařený se zázvorem, zeleným kardamomem, hřebíčkem a cejlonskou skořicí, dokud celá kuchyně nevoní.

Brew it on the stovetop with milk and a sweetener for a full, punchy cup, the kind of strong tea-stall pour some drinkers call cutting chai. Pour it hot on a grey afternoon, or brew it double-strength and froth the milk for a chai latte. Getting it right is the ratio, and that is the part that takes years. This is our own family's chai recipe, blended fresh in small batches in Portland so the spice oils stay bright in the tin.

Blend: black tea, ginger, green cardamom, cloves, Ceylon cinnamon. No sugar, no preservatives. Vegan. The black-tea base carries caffeine.

How do I brew it?
Use one teaspoon per eight ounces of water in a pan. Bring it to a rolling boil for two to three minutes. Add milk at a ratio of one part milk to three parts water, then boil for another two minutes. Strain, sweeten to taste, and serve.

All milk, or milk with water?
Milk and water together, at one part milk to three parts water, following the brew steps above. Too much milk mutes the spice and the tea struggles to rise in the pan. This ratio keeps the cup bright and full-bodied rather than flat.

Is masala chai caffeinated?
Yes. The base is black tea, so the cup carries a moderate lift, close to a strong cup of tea.

What is "cutting chai"?
A small, strong glass of chai served at Indian tea stalls, named for the way one pour is cut and shared between two people. It is the punchy, spice-forward benchmark this blend is built to hit at home.