This is part 4 in our Cafe Education Series. Giving insight into the specialty coffee/drink world. If you like it, please subscribe! It’s so much more fun when everyone is playing along!
Mmmmmm Chai Lattes, the warming drink for the artsy (make mine a soy chai), those who live their lives caffiene free, and the want-to-be coffee drinkers. I’ll admit it, I formerly was the latter. After my red-eye fiasco during my first journey into the coffee house world, I quickly learned the secret. Drinking chai makes you look like you’re a pro in the coffee shop. Besides, they really are delicious.
If you’re talking to the artsy, “I’ll have mine with soy” type, you will quickly learn that Chai means “tea” everywhere but, well, the States. And maybe Canada, maybe. It’s actually a very silly American thing of us to do in coffee shops, labeling Chai Teas, Chai Teas. We’re basically calling it tea tea. Ahhhh, but we don’t stop there! To further remove ourselves from the rest of the smarter coffee drinking world (and He-Brews Coffee & Music does admit to this fault) we take the next redundant step and call it a Chai Tea Latte or Tea Tea Milk. Eh, but we’ve been trained this way and it’s what we know it as–so a Chai Tea Latte it shall remain.
Traditionally, American Chai Tea is referred to as Masala Chai. It’s made by steeping black tea, milk, sweetener, and a variety of spices. Spices? I’m talking pumpkin, autumnal, and warming spices. Cardamon, cloves, cinnamon, ginger, star anise, and, yes, even peppercorn. Yeah, pepper’s weird, but I don’t fight the process; I just drink the results.
Only once have I had a different blend of spices in a Chai Tea Latte. I had a kashmiri version, using green tea leaves, and adding almond as a spice. If you get a chance to try this version, do it. It’s so yummy.
When you stop at your favorite little coffee shop (no, BP is not a coffee shop) take a shot at ordering a Chai Tea Latte. It’s prepared the same way a Cafe Latte is, onl
y the masala chai is substituted for the espresso. Granted, more than likely you’re getting a very americanized version of masala chai, with varieties such as Oregon or Tazo brand chai which add a bit of vanilla or chocolate, dulling the strong spice flavor. Personally, I’m American, I like my chai with vanilla or chocolate. A straight Masala Chai can be a bit strong for our sugary society.
If you’re real daring, try chai with your espresso–coffee and a spiced tea?! Now that’s fancy pants business.
Now you’re speaking my language.
I LOVE chai tea. And the American way is preferred. I actually had one this morning… a pregnancy craving, I must admit. haha.
I’m curious about your training at Muncie Alliance… was that an organized class? Or was it just for the benefit of He-Brews? And lastly, can you buy their beans without buying in bulk or driving to Muncie to get them? I think I’m getting an espresso machine for Christmas
Mmmmm…..I love a good Chai! I used to drink it as a latte, but lately I’ve been drinking just the tea bags with some milk and honey. I’m pretty sure there’s caffine in it though! I have to avoid it at night because it keeps me up all night! That’s the bummer. I really like drinking hot tea in the evening to relax. I stick to the herbal teas after dinner. Plus, chai is the perfect Fall drink. It goes perfectly with a nice slice of pumpkin pie!
you really know how to get a lady in a chai drinking mood! I second Kristen’s question about buying coffee beans at Muncie Alliance.
Ok! you’re so right, I have lots of AWC info…I think I’ll share it in a post? Yes, that’s what I’ll do…sooooooo stay tuned! hee hee.
Mmmm… soy chai latte = love.
I tried “real” chai once. Nepali chai anyway, which is just milk with tea and whatever spices in it, simmered for a long time. It’s really bland, but not too bad. I still prefer it to coffee.
You make me want a cup O chai! Especially in this autumn weather. You also make me want a lesson from you in how to have your blog read as an excerpt.