If you don’t “got chai”, I have been playing with recipes and variations for a few months and have settled on a recipe that I really enjoy. Maybe you’ll enjoy it too — you might want to start with half quantities if you’re not used to highly spiced food and drink. This version makes my tongue tingle.
A couple of notes: “copious milk” means about half milk for my wife, and about 1/4 milk to 3/4 chai for me. Your mileage may vary.
I’m told my version is a “masala chai” – a lot of people like to add ginger, so you might want to grate or crush a bit of ginger, maybe a half inch or inch of root, or add dried ginger from powder or cut some off the dried root if you have it. Don’t roast fresh ginger, just put it in the tea ball with everything else. I’d add powdered ginger straight into the boiling water, or chunks of hard dried (not candied!) ginger in with the 2nd group of spices for roasting. If you haven’t roasted spices before, you just toss them in a dry pan over medium-high heat and give them a shake every fifteen or thirty seconds until they’re giving off a yummy aroma.
I usually love ginger, but it just wasn’t agreeing with me in chai.
If you haven’t made something like this before, it is normal for it to be a bit cloudy, if you refrigerate any it will get cloudier and clarify again when you heat it, and it is normal to have a sediment of spices and tea dust in the bottom of your cup so if you’re bothered by that let it sit for a minute after pouring and stirring, and sip rather than gulp.