Chai Tea for Backpack Trips

To make 1 1/2 quarts of hot Chai:

1 1/2 quart cold water
1 package (1 cup measure) dry milk powder
6 teaspoons white sugar
1 teaspoon dried mint leaves
6 teaspoons black tea leaves
1/2 teaspoon Garam Masala

Combine all dry ingredients at home.

Dump contents into water, whisk them to remove lumps.
Bring to a slow boil. Reduce heat immediately, then simmer
for 5 minutes. Pour tea mixture through a strainer (Handi-Wipes
are great!) into second pot, then serve.

Notes:

Milk - Whole or raw milk is more authentic, but use whatever you like to drink. Milkman lowfat or Nido whole are two brands in most stores. Real buffalo milk is hard to find in dried form.

Tea - Recommended is Lipton Green Label pure Darjeeling tea, available in Indian groceries. Or use any other loose darjeeling tea. Also works with English Breakfast, Ceylon, or Assam teas. Not recommended with Chinese teas. DO NOT USE HERBAL TEAS.

Sugar - Plain white sugar is best, and most authentic. Brown sugar or honey will radically alter the flavor.

Mint leaves - Fresh is better than "bottled".

Garam Masala - Can be purchased in Indian food stores. Be sure get the kind that has no cumin. Or you can make your own, as I do. Combine equal amounts of whole Cardamon pods, whole cloves, and cinnamon sticks. Roast in a 200 F oven for 30 minutes, be careful not to burn them. Remove cadoman seeds from pods. Break up cinnamon sticks. Combine cadamon seeds, cinnamon pieces, and cloves in a blender until ground to a powder. Store in a tightly sealed jar. 1/2 cup of each to start ought tolast you for several trips, and plenty of chai at home.

Time - This is not a "fast" breakfast brew. Allow enough time to heat and cook the Chai. Also, be sure you have a second pot ready, with a strainer across it. It is also okay to serve straight out of the cooking pot, after the tea leaves settle to the bottom.

Thanks and credit to Mark Post, who gave me this recipe back in 1983.