how do you like your Chai?

16 Replies
cookies said

Lots of ginger, cinnamon, cardamom and peppercorn. I dislike anise, cloves and especially licorice. And I like a nice strong CTC Assam for the base.

It’s fun seeing how different everyone’s answers are.

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It’s no secret that I’m not a Chai fan, but the ones I find tolerable/most enjoyable are usually sweeter ones with cinnamon, nutmeg, and cloves. A little vanilla doesn’t hurt, and I find fruit is always a nice addition too.

I almost always take my Chai with milk, as well.

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I like lots of ginger and two kinds of cardamom, (green and black) as well as fennel, cinnamon, coriander and peppercorns. Sometimes star anise and nutmeg if I am feeling fancy. But never ever cloves.

Sometimes I like to get creative and add lemongrass, coconut, vanilla, or orange/citrus peels. If I am making chai with my own spices, milk is a must. Jaggerty and almond milk or half coconut milk and half sweetened condensed milk is my favorite creamy additions.

I always prefer an Assam. Sometimes I go for a Ceylon, but I have never been disappointed by a malty party of an Assam.

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Uniquity said

For those who make their own, what do you do for your ginger? Fresh? Is there such a thing as dried ginger (non-powdered)? I just picked up some things to make my own for the first time in years and I am at a loss for ginger unless I can find some fresh at the grocery store. Haven’t found it yet though, sadly.

AnnaEA select said

I use fresh ginger mostly. I dislike the dried ginger powder taste in tea – it’s too cookie like for me – but lots of people use and like it. In a pinch, crystallized ginger works – the sweetness of it plays really well in chai. I’ve never used dried ginger pieces, though I have seen them in online spice catalogs and health food stores.

Fresh ginger can be stored in vinegar or sherry in a jar in the fridge and will keep nicely that way for several months, with the added bonus of ginger flavoured vinegar or sherry. I prefer to use sherry as it has a more versatile flavour then vinegar.

Uniquity said

Thanks, Anna! We have jarred ginger but it is pre-prepared and includes a bit of canola oil which doesn’t sound appetizing in tea. Hubby is using it in his smoothies at the moment but I am not sure how I feel about it. Crystallized ginger is a great idea, and I am pretty certain I saw it at Bulk Barn. It would do some sweet for me, and give me the ginger. You’re a genius! :)

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