The Origins of the Malt Chai

When I was first started The Chai Cart in 2010, I started with two simple flavors, ginger and cardamom. Ginger chai was simple to make as I grew up drinking it, and it was the first thing I learned how to make in the kitchen from my mom. Cardamom is another very common spice used for chai. However, customers often requested a spicier, “masala” chai, which led me to create my own blend of, what is now, our signature Masala Chai (read my blog on this from 2010).

The Rose Chai was an accidental find - I was being creative in the kitchen and trying out many flavors. The Malt Chai, which was an occasional addition to our menu, but now a regular feature at the cart at 545 Market St, was created out of nostalgia from my childhood days.

Before the days when I was allowed as a child to enjoy a real cup of chai, I remember I had to drink a glass of milk mixed with malt powder (remember Horlicks, anyone?). My mother, to appease my whining for chai, would pour my milk into the pot with the used tea leaves from the chai she had prepared for my dad and herself. She would then strain this milk into my glass. It was a pretty convincing trick that made me think I was drinking chai, too. : ) The Malt Chai we serve at the carts evolved from those childhood memories.

If you're interested in making malt chai at home, check out the recipe below.

                       Malt Chai

Follow this recipe to brew a chai that's sweet, spicy and has an extra rich texture that makes it a treat!
1 bottle of The Chai Cart® Masala Chai Brew
3 cups of whole milk
¼ cup sugar
3 tbsp malted milk powder

In a large mixing bowl, whisk all the ingredients together until the malted milk powder and sugar are nearly dissolved. Pour the liquid mixture into a medium-sized pot, and bring contents to a boil over medium heat. Once at a roiling boil, turn off the heat, and serve!