There’s something to be said about an establishment that goes the extra mile by preparing a recipe in-house. Not only is it more economical to do it the old fashioned way, but the final product may have some extra rare ingredients – and definitely a lot more love.
At Foam Coffee & Beer at 3359 S. Jefferson Ave., you can find a stellar house-made chai that proprietor Mike Glodeck touts as a “collaborative effort.”
Anise, cardamom, clove, cinnamon and shredded ginger root are steeped in hot water with black pepper, bay leaves, brown sugar and a couple of bags of black tea. The result is a powerful blend of autumn’s favorite flavors with just enough caffeine to give you a small boost. It’s not as overwhelming, as sweet or as strong as the boxed concentrate, but it is exquisitely spicy and complex. More flavorful than tea, but not quite as bold as coffee, chai is the perfect alternative for those who want something in the middle.
To prepare, the house-made non-alcoholic toddy is diluted with a bit of milk then steamed and served in a retro cup and saucer with a small spoon – $2.90 for 12-oz.; $3.20 for 16 oz.; $3.50 for 20-oz. Many coffee joints will use a generic, overly sugary concentrate or powder to make their lattes, so this zesty gem is definitely worth a chai, err, try.
This article appears in Oct 1-31, 2010.