best chai recipe (and a polemic)

First the polemic:

I love chai and have been drinking it and making it for many years- (more than 15). Over these 15 years, chai has enjoyed a big explosion in popularity- it's even at Walmart!!!!

Most of what passes for "chai" these days, to me, is barely drinkable. Some "chai drinks"- let's call them "chai drinks" shall we?- are enjoyable, but somehow raise the traditionalist hackles on my back. I spend chunks of every year in India and Sri Lanka drinking the most awesome chai in the world. The recipe here is based on what I've learned from numerous chai whallas and Aunties. But don't be disappointed- it is a very simple recipe!

Oh, and by the way, there are no health benefits claimed here. Although my good friend Shridhar will swear that a hot cup of chai is the legendary Sanjivini (life saving herb) of the Ramayana, CHAI IS NOT AN AYURVEDIC MEDICINE, herbal drink, expression of ancient wisdom, or a tonic of any sort. It is tea- Indian style.

It is, however one of the most delightful experiences of earth. Try this -don't add all kinds of stuff to it, don't even dream of making it with green tea or soy milk or star anise- and see for yourself. (if you are a green tea, nutmeg, soy chai drinker/maker, know I still love you!)


Key Principle: The Hindi word Chai means Tea . The drink is not about the spices; it's about the tea. The main taste should be that of a good, strong, assam, or ceylon or Eng breakfast tea. If all else fails- use the cheapest tea at the grocery store: Generic,  PG Tips, Lipton, etc. The plainer the better. Don't use robois, Earl Grey, Darjeeling, Jasmine. Nothing fancy- even if it has an Indian name and especially if the package says something about "Chai". Just be simple.....Taj Mahal is one of the best if you have access to an Indian store.

Black tea
Green Cardamon Pods
Fresh Ginger
Cinnamon (optional)
Sugar
Animal Milk (whole or 2%)

Process

1. Boil a medium sized pot of water (fill about 1/2 way)
   
2. Drop in a few (less than 10) broken green cardomon pods
3. Drop in two or three slices of fresh ginger (or a pinch of ginger powder)
4. Drop in a tiny stick of cinnamon (smaller than a pen cap)
5. When fragrant (only a minute later), add tea 4 or more tablespoons of loose black tea (see tea above).  The whole brew should become almost black, like strong coffee.
6. Immediately after, add whole or 2% organic cows milk (if you must, use goat or buffalo's milk) until it is a little lighter than a normal coffee with cream.
   
7. Bring the whole thing to boil. When  the milk boils up, take it away from heat. When it comes down, put it back on the fire. Let it come up again 2 or 3 times.
   
8. Strain and add sugar to taste.  (not honey, not succanat, not rice syrup) Agave if you must- otherwise a good raw organic sugar.
   
9. Drink hot- slurp the surface of the tea with an audible sound (slightly aspirating the tea thus cooling it.) *Note: do not try to "keep" chai. It doesn't work. Some kind of reaction happens as it cools. A batch of chai will last maximum 2 hours and only if you can keep it hot. In India they make it by the cup. The hotter, the fresher, the better! ENJOY!