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When we think of winter food, certain flavors come to mind, right? Peppermint, Chai, Cinnamon, Cranberry, Pomegranate, Nutmeg, you get it. I honestly love the flavors of winter (much more than I love the weather), but today I wanted to dive into one in particular. CHAI. It’s much more than a tea or latte choice.

Chai’s flavor is rich, but its history is richer. Did you know it dates back more than 5,000 years?

“Chai comes from the Hindi word meaning ‘tea.’ While the exact origin of traditional masala chai is up in the air, original chai tea owes its roots to South Asia. Beginning in the Assam region of India, the native tea plants were originally used in ancient times by South Asians as herbal medicine rather than as a recreational beverage, appearing to cure simple ailments including the common cold. Proven health benefits from antioxidants is one of the many reasons chai tea is so well loved today.” (Not to mention its a delicious way to feel instantly cozy).

Traditional chai spices mixed with black tea (the way most of us are used to enjoying it) include cinnamon, star anise, cardamom, cloves, fennel, ginger and peppercorn. Historically, chai recipes varied from household to household and region to region as they were passed on through the generations. Our modern day chai latte was derived from steeping Assam black tea in boiled whole milk instead of water (this is my preferred method. I also like to add a shot of espresso, but that’s not important).

“By the early 1700s chai tea culture spread from East Asia to Western Europe. In the 1830s the British East India Company, fearing the Chinese monopolization of the tea industry worldwide, began cultivating the crop in British India. This event established India as the major supplier of the popular pick-me-up we know today.

The introduction of the morning must-have swept over India, with two or three cups of chai becoming routine for most. In the 1900s, traditional chai tea found its way into the far reaches of the globe and later in the century became the popular beverage known today.”

Pretty cool, right?! Are you a chai fan?

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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