Morning drinks:My Chai Ritual
I’ve noticed that one’s morning drinks are often quite a ritual, some of them elaborate. My particular elixir, one that I indulge in frequently, is a steaming cup of freshly brewed chai.
As soon as the air shifts from sticky summer to crisp autumn, I haul out my metal spice box, the kind with individual containers that is found in Indian grocery stores. I love removing the lid and surveying the spices - nutmeg, cinnamon sticks, cardamom pods, black peppercorns, cloves, and star anise - openly displayed like so many jewels.
With the exception of the nutmeg, I toast all the spices to bring out maximum flavor on my dawah, a flat inexpensive Indian-style skillet (although any heavy bottomed skillet would do) for just about 2 minutes, until the spices are lightly browned and highly aromatic. I crush them in a mortar and pestle just enough to “bruise” or crack the spices and release their heady fragrance. I put them into a pot of water along with a handful of grated ginger. The brew simmers until noticeably reduced. Then I add the milk ( the kind I get right from the farmer), and bring the liquid to temperature before adding the honey and tea. Although I favor black or even green tea for the invigorating effect, rooibus is my favorite no-buzz tea. After straining the brew, I pour some into a fat mug, and sprinkle the top with fresh nutmeg. I take a moment to inhale the rich aroma before I take my first sip of nectar, assured my day is off to an auspicious start.
