Spiced Tea (Chai)

The Indian chai masala has become very popular amongst Tibetans in the refugee communities, and is healthier in the Indian climate than the traditional buttered tea.

Ingredients

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  • 4 cups cold water

  • 4 cardamom pods

  • 1 inch fresh ginger, crushed

  • 2 black tea bags

  • 1 cup whole milk

  • 1 tablespoon sugar

Method

  1. Crush the cardamom pods and ginger and add them to the cold water.

  2. Slowly bring the water to a boil.

  3. Remove from the heat and add the tea bags.

  4. Allow the mixture to sit for several minutes.

  5. Remove the tea bags and add the milk and sugar.

  6. Reheat and serve.

This recipe is excerpted from "The Lhasa Moon Tibetan Cookbook", ?1999, by Tsering Wangmo and Zara Houshmand. The cookbook offers the Lhasa Moon Restaurant's most popular Tibetan dishes, with a unique mix of Asian influences and Tibetan regional ones -- cuisine which delights vegetarians and meat lovers alive. Reprinted with permission from the publisher, Snow Lion Publications, Ithaca, NY. http://snowlionpub.com.

Info/Order this book.

About The Authors

TSERING WANGMO, owner of Lhasa Moon (a Tibetan restaurant in San Francisco), is also a famous Tibetan actress, singer, and dancer. She is a founding member of Chakasam-pa Tibetan opera troupe in San Francisco.

ZARA HOUSHMAND is an Iranian-American writer. She is active in modern Iranian theatre, as well as traditional Balinese puppetry, and her own plays have been produced in San Francisco, Los Angeles, and New York. She cooks compulsively for friends and especially enjoys cooking for retreats.