Dried Ginger Masala Chai Food

FRESH GINGER MASALA CHAI

Steps:

• Combine ginger, cardamom pods and seeds, peppercorns and 3 cups water in a 5-quart pot. Bring mixture to a rolling boil over high heat. Add the tea and boil 4-5 minutes, until the water is dark brown.
• Add the milk and return to a strong boil until it threatens to boil over, about 4 minutes. (Not all plant based milk will rise when it boils. If yours doesn't, let boil for 30 seconds before continuing with the recipe and lowering the heat.) Place a wooden spoon across the pot to avoid bubbling over. Reduce heat to low, then, when foam has settled, return to medium high heat. Continue to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
• Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.

DRIED GINGER MASALA CHAI

Steps:

• To a 5-qt pot, add 3 cups water, cardamom pods and seeds, ginger, and pepper and bring to a rolling boil over high heat. Then add tea and boil for 4-5 minutes until the water looks darker.
• Add milk and let boil until the foam almost overflows the pot. (Not all plant-based milk will rise when it boils. If yours doesn't, keep it at a rolling boil for 30 seconds before continuing with the recipe.) Place a wooden spoon across the pot to avoid bubbling over, and lower heat briefly. When foam has settled, return to medium heat, continuing to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
• Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.
• Variations
• Swap or add in one or all of these spices to make a different cup of chai: 2 tsp. dried mint, 8 cloves (coarsely crushed), one 4-inch cinnamon stick (crushed into smaller pieces).

LAUREN'S MASALA CHAI CONCENTRATE

Steps:

• special note about spices (If you have a bulk foods or Whole Foods or Vitamin Cottage kind of grocer nearby, get the spices from the bulk section. They often cost 25% what you'd pay for a jar! My total ingredients expense was around $1.50, not including the milk!).
• In a medium-large saucepan, bring about 7 cups water to a boil.
• Meanwhile, add the 6 spices (do not add the tea yet).
• Once the water/spice mixture is boiling, add the tea.
• Boil 5 minutes, then remove from heat. (I know you're never supposed to boil tea, but I found this works just fine. If you don't want to boil the tea, just boil the spices for 5 minutes and steep slightly longer.).
• Stir in the brown sugar (or honey) and vanilla.
• Steep for 8 minutes, then strain into a glass container.
• While you wait for it to cool, pour a mug 2/3 full with your chai and add hot milk to the top. (If it isn't spicy or sweet enough, you can still add more spices to steep - just strain the mixture again before storing.) OR for a real treat, use hot evaporated milk (I wouldn't want this every day, because its a little sweeter and creamier than regular milk.).
• Store in the refrigerator for 7 days (maybe longer, but all chai concentrate containers claim 7 days is best). Note: Normally you'd use 1:1 ratio of chai:milk, but I brew it a little weaker and save $ on milk since I drink so much chai.