Time for a Hot Drink - Masala Chai

As a kid, one of the highlights of visiting India was going shopping. My mother loved saris and jewelry. Her collection of saris was vast, silk saris, chiffon saris, with borders and without. She had an extensive collection. They were neatly hung in rows in the closet, a sari for every occasion. And for many like my mother, gold jewelry was also essential. There was never a bad time to buy a new pair of earrings or a "set" - earrings and a necklace, and perhaps a ring. These were two of my mom's loves.

She would plan out our day, going to select stores recommended by family. We would be greeted with a lovely tray of chai served in a small, elegant stainless steel cup at each store. We'd pull up a chair and enjoy a cup of chai and cookies. The chai walla or tea server would sometimes also cool the chai by quickly pouring the tea from one cup into another, back and forth, higher and higher. That was both a ritual as well a practical matter.

My mother and aunts would discuss the subtle nuances of color and style. My mother would comment this sari border was too wide or that one was too small. And color was also a big deal. There was no such thing as simply pink. There were immense differences in color choices. This pink may be too bright or gaudy, others would be more subtle or "modern". She would comment "I can't wear that pink!" The subtleties were endless. I still can't look at a sari and help thinking about whether the color is "just right." (Which perhaps sounds a little like Goldilocks and the Three Bears, what is true for Goldilocks can be true for saris too.)

Chai or Indian milk tea is an integral part of Indian life. Served in a small glass, it's rich, creamy, and fragrant. A little goes a long way. There is never a good time not to have a good cup of chai. Growing up, my mom would have a "few" cups of chai during the day. Enjoying a steaming cup of chai in the afternoon with some snacks or cookies is perfection, especially as the days get chillier. Poet and Flower love to steal a sip from G for breakfast, though he prefers tea rather than chai.

Indian chai is tea that is made with milk and a magic chai masala. Chai masala is a mix of spices that gives chai its characteristic flavor. There are many different ways to make it. Still, my mom always used just a few spices, typically cardamom, clove, and cinnamon, to give her chai its warm and savory flavor. You can also add star anise, black pepper, or a touch of nutmeg.

So as we move into fall and then winter, make yourself a cup of chai and enjoy a lovely fall day, a perfect escape from the world.

Masala Chai

Makes 3 cups

• 2 cardamom pods
• 2 cloves
• 1 inch stick cinnamon
• 1 cup water
• 3/4 cup milk
• 2 teaspoons loose black tea (preferably Darjeeling, or 2 tea bags)
• 2 teaspoons sugar

1. In a mortar and pestle, gently crush the cardamon, clove and cinnamon.

2. In a medium saucepan, heat the water until boiling. Add the cardamom, clove and cinnamon and tea. Simmer 3-4 minutes.

3. Add the milk and sugar. Bring to a boil and then gently simmer for 3-5 minutes. Adjust the sugar to make more or less sweet. And you will want to watch the chai carefully as it boils, it can quickly bubble over.

You can also make chai masala powder and keep it on hand. In a coffee grinder or using a mortar and pestle, grind 1/8 cup cardamon, 1/8 cup cloves, and 1/8 cup cinnamon sticks. Keep in a cool dry place.

You can also make chai in the instant pot. Put two cups of water in the instant pot. Place the steaming basket inside. In a small metal or pyrex bowl combine all the ingredients and place on the steaming rack. Manual high pressure for 4 minutes, then let natural release.