When I first started The Chai Cart in 2010, I offered two simple flavors: ginger and cardamom. Ginger chai was an obvious choice, as I grew up drinking it. It was the first thing I ever learned to make in the kitchen from my mom. Cardamom, another very common spice used for chai, was another obivous flavor option. It eventually evolved into, what is now, our signature Masala Chai, after customers frequently requested a spicier, “masala” chai, which led me to create my own masala blend (read my blog on this from 2010).
Eventually, I started digging deeper for more creative flavors. The Rose Chai was an accidental find; I was being creative in the kitchen and trying out many flavors. The Malt Chai, which began as an occassional off-menu item, but now a regular feature, was created out of nostalgia from my childhood days. Before the days when I was allowed to enjoy a real cup of chai, I was permitted to drink a glass of milk mixed with malt powder (remember Horlicks, anyone?). To appease my whining for chai, my mother 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.
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!