Chai

When I was at the Cooking for Solutions gala at the aquarium a few weeks ago, I walked around with one hand clutching my plate of fancy seafood and the other grasped tightly to my younger son, whom I feared would be separated from me in the crush of humanity.  I worried we'd be ripped apart and he wouldn't be able to find me, and that, God forbid, I'd have to case the jelly fish tanks and baby seahorse exhibits to locate him.

At some point, about 45 minutes into the evening, we passed a table with Zhena's Gypsy Tea, and I let go of my son's hand when I spotted sachets of coconut chai right there on the table. Now I'm not a bad mother, but you know how I feel about coconut.  And anyway, Colin was nearby and Alex just transferred one parental hand-grab for another as I stopped to get myself a little cup of tea.  Of course, once I had it, I lost my family, and soon realized that carrying a boiling hot cup of tea is pretty much the stupidest thing anyone could do in a room packed with nattily-clad folks sipping all-you-can-drink-wine.  I was pressed and jostled, risking 3rd degree burns as I went to find the boys, which I eventually did.

(I'm waiting for someone to make fun of me for drinking tea at an event with all-you-can-drink wine.)

So as I sipped my tea and nibbled my seafood, I realized, you know, I love this tea, but as good as it is, I'm not going to drive all around town to find it once I get back to San Jose. I'll just make my own version.

And so I did.

 

...

Recipe for Coconut Chai Tea

It's important to point out that my method below is NOT authentic.  I am not Indian, nor are my ancestors Indian, but I do know that making chai is a time-honored process that involves boiling milk along with water and steeping spices and loose tea leaves for a Long Time.  This is my quick and dirty version.  My apologies to true chai aficionados. 

Makes 1 cup

1/3 cup 2% milk (or milk of your choice)

1 tea bag (I use Trader Joe's decaffeinated black, but use what you like)

Large pinch UNsweetened toasted coconut shreds

2 cloves

3 to 4 whole cardamom pods, smashed gently with a meat mallet, rolling pin, or some such

Sugar, to taste

Place the milk in your favorite large mug and microwave for 30 seconds until hot.

Place some cold water in a kettle (as much as you'd normally use for tea) and bring to a boil.  Place the tea bag, coconut, cloves, and cardamom pods in a glass (Pyrex) measuring cup.  Just as the water comes to a boil, pour about 1-1/4 cups of it over the tea and spices.  Let steep for about 4 minutes, depending on the type of tea you use and your preferred strength.  Place a small strainer over your mug and strain the tea into the mug.  Add sugar to taste, and stir.

printable pdf