The Master Blender suggests serving this perfect blend of spices with digestive and carminative properties as an after-dinner beverage. Steep using equal parts hot water and warm milk for a classic preparation. Or, try as a Chai tea latte – steep the tea in hot milk and add sugar. Alternatively, a tasty variation of this Chai blend is to serve with some condensed milk, thin slices of almond, and some saffron flowers. Adding some fragrant red rose petals and a spot of organic honey makes for a wonderful Indian experience.

INDIAN CHAIPUCCINO
01   Add 10 heaping teaspoons of chai spices in 1 quart of hot boiling water
02   Let steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger
03   Decant chai liquor and store in the fridge
04   In a stainless steel vessel, add 4 oz of chai liquor and 4 oz of whole milk
05   Using the espresso steam wand, steam the milk and tea until frothy
06   Serve in a cappuccino cup and float a whole star anise on the foam
07   Add a cinnamon stick and serve with brown rock sugar

FESTIVE EGGNOG CHAI
01   Follow the above steps using eggnog instead of milk

MOCHA CHAI
01   Follow the steps above
02   Add a drizzle of quality chocolate syrup and garnish with chocolate shavings (preferably dark or bittersweet chocolate)

DECADENT CHAI
01   Follow the steps above using half and half milk instead of whole milk
02   Garnish with whipped cream
Not recommended for the model types

SPIKED NAUGHTY CHAI
01   Follow the steps above
02   Add a generous shot of rum
03   Sweeten with brown sugar
04   Garnish with a cinnamon stick and float a whole star anise on top

Like the Japanese, the Indians also attribute the discovery of tea to Prince Bodhi-Dharma. The legend is slightly different however, as this Bodhi-Dharma did not allow himself to fall asleep. Instead, he proves his resourcefulness by chewing a few leaves from a nearby bush (the ever dependable Camellia sinensis), which enabled him to stay awake for the rest of his vigi, as well as avoiding the pain of removing his eyelids. The Japanese Bodhi-Dharma could have learned a thing or two from the Indian Prince.

First introduced to India by the silk caravans travelling from the Orient to Europe, tea has become an intrinsic part of daily life. City streets are lined with tea stalls, where people sit on low benches, drinking Chai from small glass cups, and chatting with their neighbours. At train stations, vendors hawk small clay cups of Chai to wary travelers. When empty, the clay cups are dashed on the ground, returning the offering to the earth. The Tibetan version of Chai is an oily mixture of green tea, salt, and yak’s butter.