Last week I briefly mentioned that a friend of mine passed away suddenly. Nick, and his fiance, Morgan were my teammates on our annual Gishwhes scavenger hunt. I had known Nick for just over three years.
Nick was a fun, caring, kind person; one of the kindest I’ve had the privilege to know and his family is devastated by his loss.
Morgan’s sister set up this Go Fund Me to help them and give their family a little peace of mind until any benefits from Nick become available. They are in the process of moving to a new state, a new home, and new schools for the kids. And, of course, they will be doing all of this while they are grieving and healing. To say this is a stressful time would be an understatement.
If you can share this Go Fund Me, I would thank you, and if you can afford to donate, every little bit helps and is appreciated, please do.
Masala Chai is a black tea brewed with a variety of spices, and varies depending on the person making and drinking the chai. The word chai is simply the Chinese word for tea, although Western tea drinkers will often refer to this drink as Chai Tea or Chai Tea Latte, which is more than a little redundant.
Masala chai is originally from India and its surrounding environs.
There is no standard recipe for masala chai although all have four basic ingredients:
The recipe I used was adapted from this DIY Chai Spice Mix recipe and in addition to milk, sugar, cardamom, and ginger listed above, I also included allspice, cinnamon, cloves, nutmeg, and black pepper.
I put all of the fresh, whole spices into a blender and once they were blended and mixed, I added any powdered spices that I had. I followed the ratios of the recipe above.
My brewing recipe was as follows:
2 cups of milk, 2 teaspoons of sugar, 1 1/2 teaspoons of the masala chai mix, 3 black tea tea bags (you can also use loose tea, whatever your preference). I set the saucepan to medium and brought it slowly to a boil, stirring occasionally. One word of advice would be to cut off the strings from the tea bag. This may let the tea loose, but I found some bits of string slightly caramelized with the sugar, so I would avoid that next time.
Once the tea was boiling, I poured it into a Pyrex measuring cup and poured it through a tea strainer into a mug. There was a lot of sediment between the spices and the loose tea, but the strainer did its job and it was a delicious, warm cup of spicy tea for a cold, winter morning.
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A second method of brewing would be to make your tea as usual. Steep your tea bag, and add 1/2 tsp (or your preferred amount) of chai masala powder with any sweetener you like (or leave out the sweetener). Stir well and I would still pour through a strainer.
I bring tea (in bags) with me.
I bring it on retreat (where they have a wide variety of tea to choose from).
I bring it to church breakfasts (where they have tea selections).
I bring it to school functions.
I bring it to use with the McDonald’s hot water in the drive thru.
I bring it when I travel.
I bring it everywhere.
The only place I didn’t bring my travel tea was when my family visited the United Kingdom and Ireland because, well, it’s the UK and Ireland.
In the photo, there are various sugar substitutes. I don’t normally carry those with me, but I’m trying out different ones to see what I like best since being told I need to stop adding sugar (since being diagnosed with diabetes). I haven’t found one I like yet, so I’ve simply cut back on the amount of sugar that I add.
The container I use for my travel tea is a small square https://www.lushusa.com container. My daughter wanted to visit a Lush store, and while we were browsing (great customer service there by the way), I saw this container and immediately knew it would be perfect for my traveling tea.
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May Brigid bless the house wherein you dwell
Bless every fireside every wall and door
Bless every heart that beats beneath its roof
Bless every hand that toils to bring it joy
Bless every foot that walks its portals through
May Brigid bless the house that shelters you.