January winter warmth

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January In the depths of winter, it feels natural to spend some time in quiet introspection. The hectic rush of the holiday season has passed, and in the Northern Hemisphere where I live the earth seems to be at rest, sometimes under a blanket of snow or sparkling sheets of ice. January feels like the perfect moment in time to practice self-care and heal our hearts and minds.

A cheerful flame flickering in your home is a welcome opposition to the stark landscape out your window and reminds you that your home is a warm, safe, and sacred space. Candlelight is not only for the holiday season: I like to stock up in late December and early January because many of the seasonal candles are on clearance. Burning candles during the cold winter months after the holidays can be soothing and help with winter depression.

Spiced chai is a beautiful tea that comes to us from India. It's warming spices are perfect for a cold winter day. Each one of the spices in this popular blend has many magical properties, making it a great multipurpose Witch's tea. For this spell we will invoke the following properties:

*Black tea gently boosts courage and strength

*cinnamon raises vibrations and promotes healing.

*Clove is comforting and drives away negativity

*Ginger heals and adds to the success of any spell

If you prefer something decaffeinated, there are decaf versions of chai available, often made with roasted chicory, which can be used in spells to slow down into the moment and remove obstacles to your healing. 

Chai in many languages is the term used for tea. It comes from cha,

the Chinese word for tea. Today in the United States it is a general

term for a spiced milk tea that is sweetened. The proper term for this

spiced tea is masala chai, masala being an Indian word meaning

any spice blend. For the purpose of this article, I will use the word

chai to mean masala chai.  Chai is a beverage that is more popular in

India than coffee is in the US. In India, chai is available from street

vendors called chaiwallahs. These chaiwallahs carry pots of chai and

serve it in freshly fired earthen cups that are discarded after use. It

is also a family tradition in India to welcome your guests with cups of

chai. Each family has their own recipe and preparation method. Visitors

to India who have fallen in love with this magical drink have brought it

here to the US. You can buy instant chai that is loaded with sugar and

pre-flavored or you can by pre-blended tea and spices either in tea bags

or as loose leaves. You can also purchase chai in a concentrated liquid

form or you can make your own to your own tastes.

Ingredients and methods for preparing chai vary with each family -

there is no wrong way to prepare it. The most commonly used

ingredients include;

Cardamom – A wonderfully fragrant spice that comes in two varieties:

green and black. Green cardamom is what you want for chai. To attain the

full flavor of cardamom you should heat it in a hot pan, stirring

constantly until the aroma strengthens.

Cinnamon – A common spice but usually used in ground form. Cinnamon

should be used in chunk or stick form for chai. Sticks should be crushed

before use.

Cloves – Cloves are another commonly used spice but only whole cloves

should be used for chai. Only one or two cloves are enough to infuse a

large pot of chai.

Pepper - Pepper is available in black, white and green varieties.

Whole peppercorns should always be purchased for cooking and for

making chai. Simply grind when needed.

Ginger – Ginger is a root that should be purchased fresh. Ginger has

a pungent, almost citrus flavor with warming effects.

There are more ingredients used by some and they include: Ajwain – A

relative of caraway, it offers pungent and bitter seeds that are used to

aid in digestion.

Allspice – Allspice is aptly named because it tastes like a combination

of pepper, cinnamon, nutmeg and cloves. The allspice

berries should be freshly crushed just before use.

Coriander – The seeds of the cilantro plant, coriander is popular in

northern Europe. Indian coriander seeds are very pungent yet sweet, not

unlike the sweet/tart taste of a citrus peel. Coriander seeds should be

freshly roasted and ground before use in chai.

Chocolate – Chocolate is loved all around the world and is a great

addition to chai. Use unsweetened dark chocolate cocoa.

Fennel – Sometimes candy coated and used as a digestive aid and breath

freshener, fennel is often served after meals in India. Fennel chais do

not have the warmth and fire that cinnamon or cloves contribute to the

brew. The fennel seeds can be crushed or used whole and should be added

at the last minute.

Licorice root – Licorice has a strong sweet flavor that can mask other

spices in chai so go lightly. The licorice root is usually available in

tea bags that let it be infused easily.

Nutmeg – Nutmeg is extensively used in Indian cuisine and frequently in

US baking. Mace is the outer husk of the nutmeg and has a subtle

cinnamon and pepper flavor. When using nutmeg or mace in chai, add them

at the last minute as they lose flavor quickly when heated.

Vanilla – Vanilla beans give the best flavor and aroma. Split the

bean and scrape the moist brown seeds from the inside. Add the left over

bean to a sealed container of sugar to enhance it with the

flavor and aroma of the vanilla. IF you must use vanilla extract, use

only the pure extract to prevent the unpleasant aftertaste of

synthetic extracts.

So you've got your spices figured out. Now what do you do with them?

Well first, you must choose your tea. Tea seems almost forgotten in some

commercial chais, but traditional chais are just spiced teas. Darjeeling

teas are light and refreshing but they do not hold up well to strong

spices like cinnamon and ginger. A simple cardamom infusion works well

with Darjeeling teas. Nilgiri teas accept flavoring easily and work well

for iced chais. Assams have a much more robust flavor and work well for

strongly spiced hot chais.

Keemun teas are strong like Assams yet they add a slight smokiness

with cocoa overtones. Green teas are also used but they do not hold up

well to strong spices and must not be boiled or steeped for

more than 3 minutes or you will end up with a bitter brew. If you

need to avoid caffeine then you have a few options. Decaffeinated teas

generally do not have the robust flavor that chai needs. A decaf

breakfast blend will offer the best flavor. Another zero caffeine option

is Rooibos, an herbal tea that is readily available.

The options for sweetening chai are as varied as chai itself. Regular

white sugar works fine in chais but does not add anything but pure

sweetness. Unprocessed sugar, aka Turbinado sugar, has more flavor

than white sugar and adds a depth to chai. Molasses sugar, dark and

unrefined, is excellent in chai. When using honey it is important to

use orange or clover honey (the bees used nectar from orange or

clover flowers) for the stronger flavor. Sweetened condensed milk is

frequently used to add sweetness and a caramelized milky flavor.

There are many brewing options with chai. Generally you start by

brewing your spices and sugar to pull as much flavor as possible. This

normally takes about 6 minutes. People who like a very strong tea flavor

add their tea right away with their spices. But don't do this with Green

tea, as you' ll end up pouring the bitter tasting batch down the drain.

After steeping your spices, add milk and bring to almost boiling. Add

tea and turn off the heat. Allow the mixture to infuse for 3 to 5

minutes. Strain and serve in prewarmed cups. Do not be afraid to garnish

your chai with whipped cream and a sprinkle of cocoa or cinnamon. You

can also chill your prepared chai and blend it with ice cream to make a

delicious cold chai drink.

Masala Chai

This warming beverage is easy to prepare by steeping spices in hot

water and milk before adding black tea. It's not as milky as the chai

often sold at American coffee bars. To make it richer, add more milk

and sugar to taste.

Serves: 4

4 whole cloves

2 cardamom pods

1 cinnamon stick, broken into pieces

3 cups water

1/4 teaspoon ground ginger

1/8 teaspoon freshly ground black pepper

1/2 cup milk

2 tablespoons granulated sugar

2 tablespoons Black tea

In a mortar, crush the cloves, cardamom pods and cinnamon. Transfer the

crushed spices to a small saucepan, add the water, ginger and pepper and

bring to a boil. Remove the pan from the heat, cover and let steep for 5

minutes. Add the milk and sugar to the pan and bring to a boil. Remove

from the heat and add the

tea. Cover and let steep for 3 minutes. Stir the chai, strain it into a

warmed teapot or directly into teacups.

Spiced Chai

Serves 2

2 1/4 cups water

1 stick cinnamon

8 cardamom pods

8 cloves

3/4-cup milk

6 teaspoons sugar

3 teaspoons any unperfumed black tea (Assam, etc.)

Put the water in a pan. Add cinnamon, cardamom pods, and cloves. Bring

mixture to a boil. Cover, turn heat to low and simmer for 10 minutes.

Add the milk and sugar and bring to a simmer again. Add tea leaves,

cover the pan and turn off the heat. After two minutes, strain the tea

into 2 cups and serve immediately.

Green Cardamom Chai

Serves 2

2 1/4 cups water

2 cardamom pod, whole, split

3/4 cup milk

6 teaspoons sugar

2 teaspoon green tea

Bring water and milk to almost a boil. Add cardamom and steep 3

minutes, uncovered. Add tea. Stir lightly. Steep 2 minutes more,

uncovered. Strain and enjoy.

   CHAI TEA

Serves 4

4 cups water

1 cup milk

4 cardamom pods

1/2 teaspoon fennel seeds

2 teaspoons loose black tea

1 tablespoon plus 1 teaspoon sugar

In a saucepan over medium heat, bring water, milk, cardamom and fennel to a

low boil. Stir in loose tea and sugar; reduce heat to a simmer and cook

about 8 minutes. Strain and serve.

@}~~>~~>~~~~        @}~~>~~>~~~~      @}~~>~~>~~~~

This is for Ann, who can't put her finger on the spice that is in Chai Tea.

I believe the spice she is thinking of is cardamom.  Here is a mix recipe I

got off your website sometime last year.  I don't remember who submitted it,

but I've made a couple of batches and it is very good!

   Chai Tea Mix

1 cup nonfat dry milk powder

1 cup powdered non-dairy creamer

2 1/2 cups white sugar

1 1/2 cups unsweetened instant tea

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored

creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and

cardamom. In a blender or food processor, blend 1 cup at a time, until

mixture is the consistency of fine powder.

To serve hot: Stir 3-4 heaping teaspoons Chai tea mix into a mug of

nearly-boiling water.

To serve cold:  Stir 3-4 heaping teaspoons Chai tea mix into ½ c. of very

hot water.  Fill glass with 8 to 12 ice cubes.  Pour hot chai over ice.

(Enough ice will melt to increase amount of liquid in glass.)  Stir and

serve.

Note:  You can spice it up even further by adding 1 teaspoon nutmeg and

allspice, and 1/4 teaspoon white pepper.

@}~~>~~>~~~~        @}~~>~~>~~~~      @}~~>~~>~~~~

Instant Chai

3/4 cups instant tea powder 

1 cups powdered non-dairy creamer 

1/4 cup dry milk powder 

1/2 cup confectioners' sugar 

1 Tablespoon brown sugar 

1/2 teaspoon ground ginger 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground cloves 

1/2 teaspoon ground cardamom 

1/2 teaspoon ground allspice 

1 teaspoon vanilla powder 

 

1. Mix well all ingredients.

2. To serve, place 4 teaspoonfuls in a mug, 

and fill with hot water; stir. 

Chai Moon Tea

5 cups water 

1 teaspoon whole cloves 

1/2 teaspoon fennel seeds 

1/2 teaspoon licorice root 

1/2 teaspoon whole allspice berries 

1 vanilla bean 

3 tablespoons honey 

2% milk 

In a saucepan, combine water, cloves, fennel seeds, licorice root, allspice berries and vanilla bean. Cover snugly and simmer over medium-low heat for 40 to 50 minutes. Filter into a suitable container and stir in honey. Stir in milk to taste. 

Moon Chai Tea 

10 pieces of ginger, 1-inch 

4 cinnamon sticks, broken 

1 tsp green cardamom pods 

2 1/4 tsp black peppercorns 

1 tsp cloves, whole 

1/2 tsp fennel seeds 

1/2 tsp licorice root 

1/2 tsp allspice 

5 cups water 

3 tbs honey 

Milk, to taste 

Combine everything except for milk and honey, in a saucepan. Cover pot and simmer for 45 minutes. Remove the pot from heat, and let sit for another 35 minutes (covered). Strain out the spices and add honey, and milk if desired.