One of the stops on the Public Market tour was to the Granville Island Tea Company. There was a small sales counter dwarfed by a wall of teas neatly cubicled and available for sale. But what really caught my attention was the tea sample we were offered. I had never tried Chai Latte before and was immediately attracted to the intriguing blend of sweet, spicy and creamy flavors that danced across my palate and eased down my throat.
Unbeknownst to me, this blend of tea has become quite popular in North America. Many consider it a healthy alternative to cappuccino. It has been consumed across Asia for centuries, more as a herbal medicine than a recreational beverage. There is no fixed recipe to concoct the brew and, like our take on potato salad, every family has their own style and blend of ingredients that go into its formulation.
Chai latte begins with black tea brewed long enough to release the strong flavor but not the harsh tannins. Then the mystery begins with the addition of certain herbs and spices. The karha can include: ground ginger, green cardamom pods, cinnamon, star anise, fennel, peppercorns, nutmeg, cloves and allspice. To that is added a heated frothy milk. And if you're in India it is most likely from a buffalo. And finally a sweetener is introduced to the steaming brew. That could be cane sugar, Demerara, brown, palm or coconut, syrup on honey.
As our group was enjoying our tea we also learned of another ingredient that was added by the spice company as they prepared their own recipe. A pat of butter!
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