Brewing Spicy Chai Tea

It's with great fondness that I remember being introduced to my first cup of Chai Tea. It was my first Tara Puja at Langri Tangpa Centre, Brisbane. Back then, I'd only begun to explore Tibetan Buddhism and that Puja opened up a whole new way of life for me. After an hour of chanting, prayer and multiple mandala offerings, the gathering paused for hot Chai Tea and everyone shared their dedications for those in need, those who were sick and many sentient beings currently facing great obstacles. As we all nursed our cups of hot chai, there was a sense of communal sharing and well-being. This is a slight variation on the chai tea offered at Langri Tangpa Centre.

You will need:

• 1 Small saucepan
• 1 Tea Strainer
• 1.5 Tablespoons Alchemy Chai Elixir Syrup
• 1 Tablespoon Your favourite loose leaf Chai Tea
• 1 Cup Pure Soy Milk (you want to use the best soy milk available. Diluted soy milk just doesn't do your chai justice!)
• ¼ Cups Water
• 1 Your favourite Cup / Mug

 

Combine the Chai Elixir, Soy Milk, Water & Loose Tea Leaves in your mug. Feel free to use more or less Chai Elixir, for a sweeter or milder chai. 

 

Pour the mixture into your saucepan and simmer on low heat for 5 mins. Don't leave your chai unattended. You don't want it to burn!

 

When the chai starts to steam and you see bubbling at the edge of the saucepan, you know it's ready to take off the heat. 

 

This is an important step: pour the chai mixture from saucepan into your cup, then back from the cup into the saucepan. Repeat this 5 times. What you're doing is aerating the Chai Tea and it'll taste delicious.

 

Lastly, pour the mixture through your tea strainer into your mug. It should be nice and bubbly from the aeration. 

And now your Chai Tea is ready to enjoy. I hope you like this delicious recipe as much as I do. But just between you and me; Chai Tea will always tastes better at the Puja celebrations at Langri Tangpa Centre. Probably because it's offered first to the Buddhas and you share it with the wonderful folk of Langri Tangpa Centre. Cheers!