My name is Kavi (pronounced "covey"). I'm originally from India, I live in Bend, and I'm so excited to share my chai with you.
Chai (spiced milk tea) is a large part of Indian culture. In most homes, it's commonly made every morning, and it's a default drink when you have guests over, you’re meeting someone, or when people gather together, and is closely tied to community building. Chai wallas (chai street vendors) are present everywhere.
Making chai has been a meditative part of my morning routine for some time now. Over the past few years, I've really enjoyed sharing my chai with friends, coworkers, and neighbors. Most folks who try it remark that they haven't had chai like it before. Most American "chai tea" (side note: saying tea after chai is unnecessary, as chai means tea) is overly sweet and has an unusual flavor profile, often dominated by cinnamon.
The chai I make is similar to what you'd find in India.
I learned how to make chai from my parents. Over the years, I customized it to my taste and settled on a simple but balanced chai recipe, with freshly-grated ginger, freshly-ground cardamom, a pinch of chai masala (dry spice mix), Indian black tea, a touch of turbinado sugar, and whole milk (traditional) or oat milk (alternative), to make a drink that is spicy, not sweet. It's simple, but with the right balance, I feel it’s the perfect rejuvenating drink to start the day.
My plan is to make the fresh chai in small batches distributing it through local cafés, with a plan to offer chai-making workshops and kits in the near future, so you can learn how easy it is to make it yourself at home. I hope you'll enjoy it.