Skip to main content

Drinking Chai

We've done a lot of traveling this year to speak at different churches. In the fall we went to a church in central PA and we stayed with some friends -- people who had been kind to John when he was first starting out as a single man on his own. They gave us a drink of "Mystic Chai". It sounded kind of new age to me...could Christians drink this stuff. Well, I got over my hangups about what it was called, I mean, it's just a drink after all. It was delicious and Suzanne and I loved it. Our hostess said she had bought it at Sam's Club, so we got some there. But, being the penny pincher I am, I decided if one could make their own mix it would be cheaper. So I got on the internet and found a recipe. I made it and we decided it was just as good or better than the store bought stuff! Suzanne drinks it every morning and every night. It's her comfort "food".

The recipe takes a little time to make because you have to run it all through the blender, but it's worth the effort. I make a lower-calorie, lower-fat version of it, too. Here it is:

Mystic Chai
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer (I use lite)
1 cup French vanilla flavored powdered non-dairy creamer (I use lite)
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea (plain, not lemon flavored)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom (this is expensive, but vital to the recipe)

1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar, and instant tea. Stir in giner, cinnamon, cloves, and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

Note: You can spice it up even further by adding 1 teaspoon nutmeg and allspice and 1/4 teaspoon white pepper.

Makes 36 servings.

When you need a little comfort next winter on a cold night, try a cup of Mystic Chai! For other fun recipees, look at


mymeanderings said…
I love chai!! I don't think I have had this version, but you have me interested!!
journeyer said…
hmmm, thanks for the recipe. I will have to try it out. I got hooked on Kenya's chai. Which is half milk and half water, boiled with with a strong tea. Add about 2 or 3 scoops of sugar and AHHHHHH. Delicious. It really isn't anything like the "American Chai's" which tend to be much like what your recipe is, instead it is a sweet, creamy drink. Thanks Nancy. - by the way, very cute pictures of Suzanne.
Dusty Penguin said…
Erika and I LOVE chai, but I especially love the kind you buy at a Starbucks type place, with the steamed milk and all foamy! Delicious. Dean bought me my first cup of chai when we were all in CO for Parent's Weekend at the USAFA. We were on our way to church at Beth Eden, and stopped on the way for a little "breakfast". The pepper was the first thing I really noticed about it, and at first couldn't decide whether I really liked it or not!
Hannatu said…
I usually leave out the pepper, but I suppose authentic chai has pepper. I've had so many kinds of chai that I don't know what's "authentic". I've had the kind with the foamy milk on it and that is good! When I come in June I'll bring some of the chai I make and let you see what you think before you make a huge batch of it.
Chinglishman said…
One of the MK's from my class at KA owns and operates her own Chai business. You may be drinking some of hers. You never no.

Chinglishman said…
There was pepper?
Hannatu said…
Beats me! I know some recipes have pepper but I've never had any with pepper. You'll have to ask dusty penguin if the stuff you fed her had pepper. Try to remember the name of the person who makes mystic chai!!
Dusty Penguin said…
Well, we hear from another world! Yes, the first chai that Dean bought me was probably the most peppery I've ever tasted. And the Starbucks chai has a hint of pepper, too. How cool you know someone who has a chai business. Why do the rest of us have boring jobs?

Popular posts from this blog

Practice Hospitality

My mother-in-law, Jean, is an amazing person with many gifts.  One of the first things I noticed about her when I was but a young bride, was her gift of hospitality.  It was nothing for her to invite a large group of people over, make each one feel welcome, cook a big meal,and seemingly do it without stressing herself out.  I don't know if hospitality just came naturally to her or if she learned it.  In this picture you can see Jean throwing a party for a class she taught in Nigeria.  

I believe that for me it has been a learned skill.  My parents were hospitable and it wasn't unusual for us to have guests over (though usually not as many at a time as my mother-in-law would do!).  But when I started living on my own, I had to learn hospitality.  The first time I invited somebody over for a meal, the lid got stuck on the pot of vegetables, I put too much salt or soda or something in the muffins, and I forgot to serve milk and sugar with the hot drinks.  I've gotten much bett…

2016 in Review

Let's take a look at the year 2016.

January's big events were the dedication of the Tamajaq New Testament, our annual Spiritual Life Conference, helping friends find a house, a trip to visit missionaries in the bush, attended a big wedding, and celebrated John's birthday. It was a pretty busy month.  My January picture is from our trip to the bush and shows baobab trees.  

February was a little less crazy.  John started taking moolo lessons.  February is the time of year when the fresh fruits and veggies are in season so I did a lot of work to freeze veggies for the hot months ahead.  This picture isn't terribly exciting, but a year after the church burnings this church we helped plant back in 1989 finally had a new ceiling and a fresh coat of paint.

In March we attended another big wedding, froze more veggies, celebrated Easter, and visited a church in another town.  John and I have visited a lot of churches in the past three years as he has done research for his doctora…

Meat Roll-ups

Tonight I made meat roll-ups.  And I got to use some ingredients that made food prep much easier than normal!  I did make two batches of rolls so that John could have a lactose-free meal.

The first thing to do is to brown some hamburger.  With the main batch I stirred a tin of mushroom soup into the browned meat.  For John's batch, I stirred in flour, some almond milk, and seasonings just enough to moisten it, but not to make it really runny.  In Niger, I would make it the second way since we don't have tinned soup.

Next I made a batch of biscuit dough using Bisquick.  Of course, in Niger, I have to make the biscuit dough from scratch.  I mixed it up with the almond milk.  Once the dough is rolled out in a strip, spread the meat mixture on it.  Roll it up like you would cinnamon rolls and cut into slices.  Lay the slices on a cookie sheet and cook in a 350 oven for about 20 minutes.

While they're baking, I browned fresh mushrooms in butter (in Niger I would use tinned mushroo…