This is really interesting because I know nothing about the finer points of chai. I really liked what I had in Santa Cruz, but don't really know about the different kinds that exist. I can sometimes find various brands around here, but have no idea whether any of them are any good. Should I look for local stores that sell Indian foods? Please keep posting about this! And please point out whether any of the ones you recommend are available by mail order.

I used to get the chai from Peets until they switched over to the concentrate. BUT, you can still get them to make you a pot of chai and a half-cup of steamed milk. Costs more, though.

I've tried a couple of the chai powders from Indian groceries and have liked some more than others. They remind me of what I get in most Indian restaurants. I don't like any of these as much as brewing up the loose chai from Peets.

Oh, and have you tried the Organic Valley brand soy milk? It's a dairy case item with a nice texture and flavor. I dislike most soy milk, but I really enjoy this one.

One of the problems with a lot of soy milks is that they'll separate when you put them into a hot liquid. Anyone know any brands that don't do this?

I agree that Organic Valley soy milk is very good, but I've never tried it in anything hot. I just drink it cold. It's great in iced coffee.

MJ - I'll try it tomorrow with my morning coffee and report back.

OK - I tried the Organic Valley plain soymilk in my morning coffee, and it didn't separate and had a moderate body. I still prefer lowfat cow's milk in my coffee, but this particular soymilk seems to be a good alternative.

I don't usually drink chai, but when I do, I use Peet's chai with a little big of - gasp - Splenda. I don't mind their chai concentrate - and when you buy it in the stores, it's still mixed with brewed tea. It's not JUST concentrate. If you're getting concentrate only, they're making it wrong.

i used to love this masala chai company stuff when it was available in new york. but i dont see it around anymore.

I am an Indian and have been drinking and making Chai all of my life - in fact we introduced the drink amost 15 years ago at our coffee house in Calgary. Chai, of course, simply means tea and the varieties you get in India are all made the same way: loose tea in boiling water mixed with chai massala. Then add milk roughly equivalent to the amount of water and sugar to taste (rarely do Indians drink chair without a little sugar). heat to just below boiling and server with a flourish - that is, pour the chai from a height into the cup so that it froths and mixes properly. The chai-wallas in India repeatedly pour from cup to cup, raising the pouring cup as they go. this froths, mixes and slightly cools the chai so it is easier to drink. Massala just means 'mix' of various spices, and the particular mixture varies depending on the area, locale and even family. Typical ingredients include cardomom pods, ground cinnamon, white pepper, cloves and even ginger. My suggestion would be to go to a good Indian grocer who stocks fresh spices and ask for a bunch to be ground for you. The challenge and the fun of chai is to experiment with different proportions of the various spices to suit your tastes. Once you have hit upon your perfect proportions, work out the proportionate dry amounts for your next trip to the grocer and ask them to mix it for you. Getting it ground this way is certainly the best - what you end up with is a mixture which if kept dry and out of the light will last a good six months. below I give a representative mix of what to buy. I am a coffee lover as well but I gotta say, nothing beats a good cup of chai. happy drinking!
1 black cardamom pod
Seeds from 25 green cardamom pods
4 cloves
1/2 tea spoon fennel seeds (variyali)
1/4 teaspoon black peppercorns
1/4 teaspoon carom seeds (ajwain) - Optional 1 tea spoon dried, ground ginger powder
1 tea spoon ground cinnamon powder

I've make chai 2 different ways. The first recipe comes by way of Tanzania:

In a small saucepan combine equal parts water and milk.
Add 1 teaspoon of black tea for every cup of liquid.
Add 2 cardamom pods for the first cup of liquid, and 1 additional pod for every 2 cups after that.
Add sugar to taste.

Bring to a simmer over low heat. Strain. Drink.

The second recipe is my own invention:

Combine the following ingredients in a 6-cup teapot
3 scant teaspoons Harney & Son's East Frisian Tea*.
2 dashes cinnamon
1 pinch powdered ginger
4 cardamom pods (cardamom pods can be re-used 2 to 3 times, so long as you remove them before you add milk to the tea)

Bring water to a boil, pour over leaves. Brew for 3 minutes only (don't overbrew. you'll be sorry). If you don't use an infuser strain ALL the tea immediately. Otherwise, simply remove the infuser.

Add 1/2 to 1 teaspoon vanilla. Add milk (or half-and-half) and honey, to taste.

*East Frisian (available at www.superiortea.com) is an excellent, strong black tea. You don't need much to make a cup/pot.

And, I know. Harney's is now the tea sold by Barnes & Noble, but I've been drinking their teas since they started the company in the 80s. And, honestly, East Frisian is an excellent all-round black tea. Their green tea with citrus and ginko is great, too (hot, or in summer, iced with a touch of honey). I'm not fond of Harney's chai tea blend, though. I find it a little too perfume-y.

Also, Penzeys.com is an excellent source of spices if you dont' have someplace like DeeDee's in your neighborhood. I use the "fancy white" cardamom pods (because I bake with them, too) but green and black pods are cheaper.

I've make chai 2 different ways. The first recipe comes by way of Tanzania:

In a small saucepan combine equal parts water and milk.
Add 1 teaspoon of black tea for every cup of liquid.
Add 2 cardamom pods for the first cup of liquid, and 1 additional pod for every 2 cups after that.
Add sugar to taste.

Bring to a simmer over low heat. Strain. Drink.

The second recipe is my own invention:

Combine the following ingredients in a 6-cup teapot
3 scant teaspoons Harney & Son's East Frisian Tea*.
2 dashes cinnamon
1 pinch powdered ginger
4 cardamom pods (cardamom pods can be re-used 2 to 3 times, so long as you remove them before you add milk to the tea)

Bring water to a boil, pour over leaves. Brew for 3 minutes only (don't overbrew. you'll be sorry). If you don't use an infuser strain ALL the tea immediately. Otherwise, simply remove the infuser.

Add 1/2 to 1 teaspoon vanilla. Add milk (or half-and-half) and honey, to taste.

*East Frisian (available at www.superiortea.com) is an excellent, strong black tea. You don't need much to make a cup/pot.

And, I know. Harney's is now the tea sold by Barnes & Noble, but I've been drinking their teas since they started the company in the 80s. And, honestly, East Frisian is an excellent all-round black tea. Their green tea with citrus and ginko is great, too (hot, or in summer, iced with a touch of honey). I'm not fond of Harney's chai tea blend, though. I find it a little too perfume-y.

Also, Penzeys.com is an excellent source of spices if you dont' have someplace like DeeDee's in your neighborhood. I use the "fancy white" cardamom pods (because I bake with them, too) but green and black pods are cheaper.