I’ve been using tips from this video to make my chai lately. I’m not grating my own ginger and peeling cardamom pods, oh no. I have chai mixes from Cafe Luxxe and Bellocq Tea Atelier for that.

But I am letting my milk and water rise and fall three times, and putting in a good spoonful of hearty raw sugar. My nineteen year old brother Wilson is living in India this spring. When we talk on Skype, I like to relate to his life on food levels. How the naan tastes, how much the mangos cost, how he and his roommate get really confused about how to make good chai.

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