{"id":22885,"date":"2023-05-04T16:40:15","date_gmt":"2023-05-04T14:40:15","guid":{"rendered":"https:\/\/www.vinhood.com\/?p=22885"},"modified":"2023-05-04T17:23:25","modified_gmt":"2023-05-04T15:23:25","slug":"the-season-for-chai-part-2","status":"publish","type":"post","link":"https:\/\/www.vinhood.com\/en\/magazine-en\/the-season-for-chai-part-2\/","title":{"rendered":"The season for Chai – Part 2"},"content":{"rendered":"

The last article left off right at the best part: our chai\u2019s moment of creation!<\/span><\/p>\n

THE BASICS FOR PREPARING A WELL-BALANCED CHAI<\/strong><\/h2>\n

So, where does the preparation for a good cup of chai start?\u00a0 My advice is to approach your <\/span>blend<\/span><\/i> in the same way that you\u2019d approach any dish: seeking balance not only in the taste, but also in the aroma. Here\u2019s a simple example: imagine that you\u2019re preparing a bowl of oatmeal for breakfast.<\/span><\/p>\n

A balanced taste is easy to master once you\u2019ve understood the basics. You start with a bowl of oats. Just oats? That\u2019s a pretty sad and boring way to start your day. But what happens when you add some sliced apple (to give it a subtle tartness), a bit of cinnamon (for a warm and decadent aroma), a pinch of brown sugar (we all want some sweetness in our lives!), a few toasted almonds (pleasantly bitter), a dash of salt while cooking (to make it savory), and perhaps a dusting of nutmeg (to intensify the aroma and make it ever so slightly spicy)? Now breakfast is ready and instead of just oats, you have a bowl of delicious and flavorfully balanced oatmeal.<\/span><\/p>\n

Now let\u2019s apply the same principle to mixing chai:<\/span><\/p>\n

    \n
  • the sweetness comes from the sweetener that\u2019s added (you can choose brown sugar, honey, maple syrup, agave nectar, etc.),<\/span><\/li>\n
  • for the bitter and slightly astringent component the best base to start with is definitely Assam black tea,<\/span><\/li>\n
  • the rich body is obtained from cow\u2019s milk, preferably whole (skim milk or non-dairy alternatives will result in a lighter and more delicate beverage).<\/span><\/li>\n<\/ul>\n

    Now imagine that you\u2019ve prepared your canvas and are ready to start \u201cpainting\u201d with the spices. Get ready to create your masterpiece!<\/span><\/p>\n

    HOW TO SELECT THE SPICES<\/strong><\/h2>\n

    The spices most commonly used in chai can be subdivided into two categories:<\/span><\/p>\n

      \n
    • sweet: for example cinnamon, saffron, vanilla, anise, and fennel seeds;<\/span><\/li>\n
    • spicy: like black or pink pepper, chili pepper, and ginger.<\/span><\/li>\n<\/ul>\n

      The most important thing is to choose the spices that you like. That may seem obvious, but when we\u2019re talking about a blend made up primarily of spices, it becomes essential. Having a long list of spices that you don\u2019t care for can definitely become an obstacle during the <\/span>blending<\/span><\/i> phase!<\/span><\/p>\n

      Once selected, the spices must be balanced in such a way that the blend doesn\u2019t become overly sweet or, on the other hand, that the \u201chotter\u201d spices don\u2019t overpower the more delicate and fragrant ones.<\/span><\/p>\n

      Now it\u2019s time to spice up your cup and your day!<\/span><\/p>\n

      For me, the true magic of chai is when I heat the milk over a low flame, stir the liquid in the pot, feel the heat on my face, and observe the small bubbles as they start to form. I\u2019m always completely mesmerized when the white liquid assumes the intense color of the Assam tea, nutmeg, and cloves. As I gently stir, I also love to watch the fragments of cinnamon sticks and star anise dance among the bubbles.<\/span><\/p>\n

      Through experimentation and continuing to perfect my personal recipe, chai has become one of my passions.<\/span><\/p>\n

      \"chai<\/p>\n

      MY PERFECT CHAI RECIPE<\/strong><\/h2>\n

      My favorite recipe is made with:<\/span><\/p>\n

        \n
      • 2 cups of whole milk (as a non-dairy alternative I prefer oat milk)<\/span><\/li>\n
      • 2 cups of water<\/span><\/li>\n
      • 4 cloves<\/span><\/li>\n
      • 2 gently ground cardamom pods<\/span><\/li>\n
      • 1 pink peppercorn<\/span><\/li>\n
      • 1 piece of fresh ginger (as big as half of a thumb, peeled and cut into small chunks)<\/span><\/li>\n
      • 1 star anise<\/span><\/li>\n
      • 1 tsp of fennel seeds<\/span><\/li>\n
      • 2 tsp of brown sugar (I don\u2019t like it very sweet. You can add up to 2 tbsp of brown sugar, honey, or other sweetener.)<\/span><\/li>\n
      • 2 heaping tbsp of Assan black tea<\/span><\/li>\n<\/ul>\n

        Directions:<\/span><\/p>\n

          \n
        1. Combine the milk, water, and spices in a medium sized sauce pan over low heat for approximately 10 minutes. This is a moment of true meditation: breathe, inhale the scent of the spices, think only about the pot in front of you, and stir gently.<\/span><\/li>\n
        2. At this point add the sugar and tea leaves and raise the heat to bring the liquid to a simmer for an additional 5 minutes.<\/span><\/li>\n
        3. Finally, remove the pot from the heat and wait 5 more minutes before filtering.<\/span><\/li>\n<\/ol>\n

          With a steaming mug of chai between our hands, we can finally savor the moment while relaxing on a comfortable couch, with a blanket and, if we\u2019re lucky, a furry four-legged friend.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

          The season for chai is here. All you need to do now is learn how to make it at home, with an exceptional recipe!<\/p>\n","protected":false},"author":27,"featured_media":22908,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[480,83,652],"tags":[495],"solution_tag":[],"class_list":["post-22885","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-how-to","category-magazine-en","category-public-post","tag-the"],"acf":[],"yoast_head":"\nThe season for Chai - Part 2 - Vinhood<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vinhood.com\/en\/magazine-en\/the-season-for-chai-part-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The season for Chai - Part 2 - Vinhood\" \/>\n<meta property=\"og:description\" content=\"The season for chai is here. 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