HOW TO MAKE CHAI

I realized in the years I've been working on this tea party of a blog, I have yet to explain how I make a cup of Indian style chai. It's unfussy and will totally transport you to a roadside chai walla (vendor) scene, complete with a tarp roof, roaring gas tank-fueled fire, giant steel pots, plenty of fresh milk and an elaborate pouring technique. 5 Rupees to bliss. 

"Chai" just means tea in India - it's the ubiquitous, catch all term for any combination of black tea, milk and spices. Every granny and walla has a slightly different ratio of the above items, so don't take my "recipe" too literally. Chai is the ultimate riff -- it's infinitely flexible and leaves room for what you have in your pantry and what your preferences are. Any way you slice it, once you've mastered a steaming cuppa chai, it can be hard to go back to a simple cup of tea. Adding fresh warming spices to a milky brew adds another layer of flavor you cannot get in a "chai mix" or a blend of teas. A strong tiny cup of chai is just the thing for a chilly winter's day or a game of cards while wearing your curlers, as you do.

Leela's Chai Tea 
serves 2

1 cup milk
1 cup water
2 cinnamon sticks
8 cardamon pods, lightly crushed
1 vanilla bean, cut into 1" pieces
2 tablespoons brown sugar
2 tablespoons black loose leaf tea

 In a small sauce pot, heat the milk and water to a boil. Add all other ingredients, decrease heat to simmer, put a lid on the pot and let steep for 4 minutes. Make sure you've warmed some cups (I love traditional tiffin tea cups for this) with boiling water. Once the timer dings, strain the tea mixture immediately into the warmed cups. Enjoy with a small cookie or little sweety.