Chai

Chai in my understanding is equal with tea, at least in Russian, Chinese, Portugese and quite a few other languages, including the new marketing lingo.
It sounds and tastes better than ´tea´

I do the chai the old fashion way, carefully 'burning' all the spices, cinnamon, cardamom, cloves, anis star and than grind them simmer some fat milk- should be buffalo but my buffalo ran away some time ago, and add loads of sugar. Than drain out the left over spices and voila there we go.

And it is not a new marketing lingo.

Nepali Chai - into a saucepan put cardamon, bit of fresh ginger, cloves, few corns of black pepper....boil all together for 10 mins...then add tea....boil again, then milk and sugar....strain and serve.

I dont know quantities, it's just a bit of this and a bit of that...depending on how many people are drinking it.

I prefer a good, thick 'n bitter cup o' JOE!

The Afghani place nar me uses White Pepper I'm sure.

Kenyan Chai: Steep some tea leaves in hot milk,strain, add a little sugar. Simple, delicious. Mmmm..

I forgot to mention pepper and even a bit chillllllliiiiii and black tea!

Chopped ginger...crushed a bit and allowed to boil in watersugar for a bit. Then some crushed cardamom seeds...and then the tea....milk right at the end. Ginger cardamom combination is just the right amount of spice for me...

I boil the spices (cinnamon stick, cloves, cardamom, fresh ginger, pinch of cayenne pepper) in water for at least 30min. Turn off heat, add black tea, strain after 5min. Serve with steaming milk and sugar (optional).