We now know that the unique and seemingly endless challenges of 2020 are continuing into fall. In response, we have brought forth personal strengths including resilience and adaptability in ways we had never imagined.

There is a counterbalancing toll however on our mental health. Working from home, attempting to homeschool and creatively occupy children, conducting meetings via zoom with the dog barking in the background, denying ourselves celebrations with friends and families, and worst of all, suffering from or watching a loved one suffer or potentially die from this virus.  All these experiences test our patience and ability to just “hang on” – at times to the breaking point. No major remedy is available for our situation now. Instead we need to find little things that calm us in the moment, something to decompress our mind and soothe our soul, something, that for a short time, provides an escape and brings a sense of peace. For me, that is quietly enjoying a humble cup of Chai.

Chai or Chiya, as it is known in Nepali language, is a classic milk tea made using black tea; enhanced with some of my favorite aromatic spices such as cardamom, cinnamon and cloves.

The Chai to which I am referring is very different from the Starbucks Grande Chai Tea, or Pumpkin Spice Chai Latte, you might be familiar with. I am talking about authentic Chai. This light brown steaming beverage has been enjoyed for hundreds of years. Important and silly decisions have been made while sipping on this warm delight. Love has been expressed through Chai. It is delicious, warm comfort in a cup.

When I was growing up in Nepal, chai was made several times in a day in my home.  It was drunk immediately in the morning upon awakening; always served when guests arrived; and ready to welcome family members returning home after a day’s work.  No matter the time, It was always time for Chai! This beverage is probably the first thing we, as Nepali children, learn to make.

Similar to many of “Grandma’s best recipes”, there isn’t a standard recipe for Chai.  Versions vary among families, cultures, regions, and countries.   Probably due to fond memories, I think no Chai is better than my mother’s made over her stove in Nepal.   However, in my United States household,we agree that my wife makes the better version of it.

Here is my basic Chai recipe.

Ingredients:

Water – 1 cup

Whole milk – 3 cups

Black tea – 2-3 table spoons (5-6 bags if you are using bags)

Raw sugar – 2 tablespoon

Cardamom pods (optional) – 5-6 pods

Cinnamon sticks (optional)- 1-2 sticks

Bay leaf (optional) – 2 leaves

Fresh ginger root (optional) – 1 inch (crushed)

Direction:

– Bring water to boil, add ginger, cinnamon sticks, cardamom and bay leaf. Let boil on medium low for 2-3 minutes.

– add tea leaves and simmer for another minute, then add milk.

– simmer for another 3-5 minutes and add sugar. Adjust sweetness as needed.

Other options: add fresh basil (or tulsi) in the last minute before it’s done.

My mother, especially in the winter, adds crushed whole black peppers and substituted honey for sugar. This is great for a scratchy throat.

Some regions add root turmeric to chai.

Substitute sugar with honey, or skip the sweetener all together.

This recipe provides for much experimenting and tailoring to your own taste.  Make your own Chai, creating a tradition unique to your family. Dish up some of your favorite cookies, or snack, a good book or your favorite tune, or the lentil fritters from the previous article, whatever you choose, or however you want to enjoy your cup of Chai, remember to breathe and relax.