Let’s talk Chai

Here at Cardamomma’s, we LOVE chai. But we don’t always make it the same way.

Christoph spent part of his undergraduate studies in south India, at Madras Institute of Technology. There he ate tons of idli and sambar, explored the mountains, but did not enjoy much chai due to his lactose intolerance. Once back in Germany, an indian friend taught him to make his own chai masala, and he began making it with soy milk.

Liberty spent time in Nepal and India during her undergrad and her time in the military. She loved making nepali milk tea (chiya) in the morning, and would help in the kitchen often where she was working.

Due to this, Liberty and Christoph have very different chai tastes. Liberty likes the milk-forward sweet and creamy nepali chiya, while Christoph must have his chai very spicy and with minimal milk.

So, we’re here to tell you about the best places to source chai masala and recipes to suit your tastes.

We usually use Christoph’s chai recipe for Cardamomma’s Chai-tinis, but Liberty has had an excellent nepali chiya Chai Martini at Himalayan Kitchen in Durango. Let us know what you like more and what variants you try!

Chai Acquisition Strategy

Previous
Previous

Chai-tini