I’ve sampled a lot of Chai Teas, and I find the vast majority of them to be too sickly-sweet. I discovered a wonderful twist on Chai Tea, fashioned Nepali style, at the fantastic restaurant Tara’s Himalayan Cuisine in Culver City. You’ll soon find it’s worth taking the little bit of extra time to simmer the ingredients together in a saucepan. The sea salt and low sugar makes this drink an appealing cross between sweet and savory. Ginger is a natural anti-inflammatory and digestive aid, clove and cinnamon have anti-bacterial and blood sugar regulating properties. And the warm milk is wonderful for winding down before bed:
Nepali Tea (Serves 2)
2 cups organic 1% milk (or almond/soy milk)
2 T. fresh peeled, chopped ginger
2 tsp brown sugar
sea salt (I like 4 big cracks from a grinder)
10 green cardamom pods, slightly crushed
1 cinnamon stick
black pepper (I like 2 big cracks from a grinder)
2 decaffeinated black tea bags (Tetley or Bewley’s seem to be good)
Simmer all the ingredients together in a small saucepan on LOW for about 6 minuntes, stirring occasionally. Keep the heat on the lowest setting, believe me, the milk will heat up plenty fast.
Strain into two cups and enjoy!