Indian black tea, milk, a variety of spices and sweeteners – these are the ingredients from which tea dreams are woven. This is because masala chai, often referred to as simply chai, is a truly trendy beverage in western regions. It doesn’t seem to matter that throughout most of Asia the term “chai” refers to any type of tea.

The aromatic hot beverage with the persuasive taste cares little for such sophistry. The Indians have long declared this gentle pick-me-up their national beverage and as a consequence in its home country chai can be bought at virtually any place imaginable at any time of the day or night.

Many legends surround its origin. One states that during British colonial rule the maharajas sometimes enjoyed a beverage consisting of milk, sugar and spices and a resourceful servant came up with the idea of embellishing the mixture with black tea, which became a real hit among the ruling class.

Other sources believe that the popular milk tea originated from an Indian speciality, frothed milk, thus arising from and giving glory to the many street peddlers tirelessly offering the beverage for purchase.

In any event, at least there is consensus as to the question of the basic ingredients, even if nearly every Indian family has its own closely-guarded secret mixture of spices for masala chai.

This comprises a strong Indian black tea, mostly from the Assam growing area, milk, sweeteners in the form of honey, sugar or syrup and the following spices ground in a mortar: cardamom, ginger, cinnamon, cloves and pepper, sometimes in addition anise, fennel or nutmeg.

During preparation the spices and tea leaves are usually first boiled in water before the milk is added and everything is once again brought to a boil. Overall a very healthy and tasty combination, which moreover is an outstanding accompaniment to sweet and salty pastries.

Many coffee shops now offer a large number of chai variations, including chai latte, a normal masala chai with frothed milk, and iced chai tea, a highly-recommended refreshment, especially in the summer.

Text: Kim Leclaire