Since the early 1900s, the British-owned Indian Tea Association began to promote their version of chai—which began as an ancient ayurvedic beverage of a mixture of spices and herbs called masala, brewed in water.

The origins of that beverage can be traced back 5,000 years, when Indian emperors drank a caffeine-free spiced drink to stay alert in court. Called kadha, it was made with Ayurvedic spices and was meant to heal and cleanse the body. It became used in general for medicinal purposes.

The masala chai we know today took another few millennia to arrive.
 
 
WHO INVENTED MASALA CHAI?

When the British East India Company, concerned about the Chinese monopoly on tea, arrived in India the mid-19th century to establish tea plantations in Assam,* India’s working class could not afford it. Most tea was exported to the West, where it was originally a beverage for the affluent.

In time, tea became affordable to the British middle class and working class** (it was a “necessary luxury” in many working class homes).

Back in India, around 1835***, British merchants brought down the cost of tea for [some] locals by combining the tea (chai) with the traditional masala/kadha spices. They further added the popular British tea enhancers—milk and sugar—to create a pleasing, comforting drink.

This marked the first time masala chai was made with tea, milk, spices, and sugar, as it’s done today. But it still didn’t become affordable by the masses.

In the early 20th century, the Indian Tea Association, founded in 1881, promoted tea as a way to stimulate and rest India’s workers, and it became more popular.

Over the decades, and especially after World War II, foreign nationals migrated to America and established restaurants featuring their native cuisines.

While there were a few early outposts, such as the Taj Mahal restaurant in New York City, opening in 1921, the first wave of Indian restaurants in the U.S. opened in the 1950s and 1960s.

But with the exception of adventurous Americans who ate there, masala chai was not known in the U.S.

It became popular in 1999, when Starbucks introduced the chai tea latte (maple pecan latte followed 2017 and the pumpkin spice latte arrived fin 2003, joined by other promotional flavors).

This made chai, introduced to Americans as chai tea‡ latte, a mainstream drink.

 
 
ABOUT CHIMAYO CHAI FROM ARTFUL TEA

When you’re in New Mexico—home of Artful Tea’s retail store—you quickly learn that chiles are part of the culinary culture. Artful Tea’s unique Chimayo blend follows that tradition with just enough crushed red chile flakes their chai blend to add the right amount of heat.

You can brew and drink it in classic chai style—with milk and sugar (photo #3)—or down it straight for a fiery cup.

The Chimayo blend (photo #2) includes black tea, crushed red chile peppers, cinnamon bark, cardamom, ginger root, cloves, and some added natural cinnamon flavor†.

The result: bold and spicy, with notes of cinnamon and clove and a lingering heat (and as much calming milk and sweetener as you desire).
 
 
GET YOUR CHIMAYO CHAI

> Head to the Artful Tea website.

If the giftee doesn’t currently use loose tea, add a package of tea filters that make brewing tea-bag-style a cinch, whether in a cup or a tea pot (photo #4).
 
 
ABOUT THE CHIMAYO CHILE

Chimayo is an heirloom chile—a native strain from the Chimayo Valley of northern New Mexico (photo #5).

It’s a day trip from Santa Fe, and one of the most visited holy sites in the U.S.

The original Chimayo seeds were passed down through generations of growers in the valley, with ongoing hand-selection to perfect the fruits (yes, chiles are fruits).

The flavor at first tastes sweet but leaps to medium hot. It is often made into a popular red chile sauce for burritos and enchiladas.

[1] Chimayo is one of about 100 hand-blended loose teas from Artful Tea (photos #1, #2, #3, #4 © Artful Tea).

[2] Here’s what the blend looks like.

[3] A brewed cup of Chimayo chai with milk and sugar. You can also drink it straight and/or iced.

[4] Turn loose tea into tea bags with inexpensive paper filter bags. You can get them here.

[5] Chimayo chiles, harvested and hanging to dry. You can purchase seeds and grow your own (photo © Sandia Seed).

You can get a variety of sun-dried Chimayos—Big Jim, Heirloom, Lumbre, and Sandia, from this source and others.

If you want to grow your own, you can get seeds here.

> The history of chai.

> The history of tea.

> Tea terms and types: a photo glossary.

> The history of afternoon tea.

> The history of cream tea.

> A year of tea holidays.

> How to host a tea party.
 
________________

*The British began trading tea in India in 1669, but commercial production of tea for export started in the 1840s.

**After 1784 when the government under William Pitt the Younger significantly reduced the tax on tea, it became much more affordable to the general population. This effectively ended widespread tea smuggling and allowed tea to become a staple drink across social classes for most Britons.

***In 1837, the first British tea garden was established at Chabua in Upper Assam. In 1840, the Assam Tea Company was established, and it began the commercial production of tea in the region.

†Common spices in India’s masala chai include black peppercorn, cardamom, cinnamon, cloves, ginger, and star anise. Other spices that can be added include allspice, coriander, fennel seeds, lemongrass, mint, and nutmeg (and just about anything else the cook wants to add).

‡The term “chai tea” is a tautology, an erroneous duplication by saying the same thing twice in different words. Chai means tea. Similarly, with shrimp scampi, scamp is Italian for shrimp. Naan bread and raita sauce are two more examples from India’s cuisine where the English word duplicates the original. A non-food example is ATM machine, where ATM is an acronym for automated teller machine. In general, you’ll find expressions like “they arrived in succession, one after the other,” “in my opinion, I think…,” and many more.

‡‡Other Starbucks latte flavors have included Apple Crisp Oatmilk Macchiato, Blonde Vanilla Latte, Caramel Brulée Latte, Chestnut Praline Latte, Cinnamon Dolce Latte, Gingerbread Latte, Pecan Crunch Oatmilk Latte, and Sugar Cookie Almondmilk Latte.
 
 

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[1] Pure olive juice is the best mixer for a Dirty Martini (photo © Sonoma Syrup Co).

[2] Most Dirty Martini lovers want more than one olive in their drink. You can also garnish a Dirty Martini with a sliver of roasted pepper, a preserved cherry pepper (photo © Our/New York Vodka | Facebook).

[3] Olive picks are another gift idea for the Martini lover. They can skewer Bloody Mary garnishes, too (photo © Williams Sonoma).

[4] More than plain or pimento, you can use any type of stuffed olives you like. Here, they’re stuffed with blue cheese. Chile pepper- and anchovy-stuffed olives are also good pairings (photo © Ruth’s Chris Steak House).

[5] Sure, you can upcycle the brine from a jar of olives. But maybe pick one of these other uses for it, and enhance a Dirty Martini with the real deal. Why? See the footnote† (photo © Lindsay Olives | FacebookFacebook).

[6] Instead of a Mimosa or Screwdriver: If you like a bagel with smoked salmon and cream cheese for brunch, a Dirty Martini pairs well with both cheese and smoked fish (photo © Good Eggsx).

If your cohort has made the Dirty Martini (photos #1, #2, #4) a favorite drink (our crowd has!), here’s a gift they’ll appreciate: a bottle of Dirty Martini olive juice brine from Sonoma Syrup.

The Dirty Martini adds olive brine to the classic Martini recipe, and has seen significant popularity growth in recent years.

The cocktail gained particular momentum during the 1990s and early 2000s, in tandem with the broader martini revival.

It remains one of the most commonly ordered Martini variations in bars and restaurants. Many establishments now offer different levels of “dirty,” referring to the amount of olive brine added.

Some mixologists even offer their own variations, using specially sourced or flavored brines.

Interestingly, bartenders report that the Dirty Martini is often one of the first Martini types that new Martini drinkers try.

That’s because the saltiness of the olive brine can make it more approachable than a classic dry Martini [source: Claude.ai 2024-11-14).

> The Dirty Martini recipe is below.

> The history of olives.

> The history of the Dirty Martini.

> The history of the Martini.

> Check out all of the Martini holidays, below.
 
 
SONOMA SYRUP CO.’S NO. #31 PURE CALIFORNIA OLIVE JUICE

This all-natural brine (photo #1) is handcrafted in small batches from California olives, using artisan techniques. It has been specially crafted for cocktail use, as opposed to using standard olive brine from a jar of olives (photo #5).

 
 
GET YOUR SONOMA SYRUP PURE OLIVE JUICE

> Head to the company website.

While you’re there, check out their numerous flavored simple syrups.

Fan favorites include Vanilla Bean, Lavender, Pumpkin Pie Latte, and other bar mixers including Classic Grenadine and Olive Mary Mix for Bloody Marys.
 
 
WAYS TO USE SIMPLE SYRUP IN BEVERAGES & FOOD

Whether plain or flavored, use simple syrup in:

 
> Check out the recipes at SonomaSyrup.com.

> Like to putter in the kitchen? > Make your own simple syrup.

> The different types of sugars and syrups: a photo glossary.
 
 
RECIPE: DIRTY MARTINI

Ingredients Per Drink

 
Preparation

1. COMBINE the ingredients in a mixing glass with cracked ice and strain into a frosted Martini glass.

2. GARNISH and serve. Most Dirty Martini fans love olives, so several on an olive pick (photo #3) would be especially welcome.
 
 
MARTINI HOLIDAYS

> March 24: National Cocktail Day.

> June, second Saturday: World Gin Day.

> June, third Saturday: World Martini Day and National Martini Day.

> October 4: National Vodka Day.

> October 5: James Bond Day, which we declare another Martini holiday given the spy’s preference for Martinis, “shaken, not stirred.” Here’s the recipe for his Vesper Martini, called a Vesper for short.

> December 11: National Vodka Martini Day.
 
 
________________
 
*For cake: Bakers brush simple syrup on layer cakes to keep the crumb moist.

†The brine in olives typically contains salt, water, and either lemon (citric acid) or vinegar. But when you buy a quality olive juice made specifically for a Dirty Martini, it is crushed from top quality olives and lemons.

‡Vitamin C vs. Ascorbic Acid: While both can be considered preservatives in certain situations, citric acid, an acidic antioxidant, is generally considered the more prominent preservative compared to vitamin C (ascorbic acid). Citric acid as it is primarily used for its acidic properties to inhibit bacterial growth, whereas vitamin C acts more as an antioxidant to prevent color changes in the food.

‡‡Botanicals are plants or parts of plants (bark, flowers, leaves, roots, seeds) that have medicinal, therapeutic, flavor, or scent value. In their uses in foods and beverages, they provide the latter two properties. Beer, carbonated sodas, flavored waters, gin, and herbal teas are examples of categories that make use of them.

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This year we’re adding a Maple-Orange Vinaigrette recipe to our Thanksgiving tradition.

We’ve typically used a classic Dijon vinaigrette with fresh herbs, but when we saw this recipe from the Wisconsin Cheese folks, we had to try it (and that was back in August!).

We’ve made it numerous times since. The flavors are so spot-on for Thanksgiving and all of the salads that follow through the holidays.

The recipe comes from our friends at WisconsinCheese.com, which includes a treasury of recipes with cheese from the Dairy Farmers of Wisconsin.

They served this dressing over a fancy fall salad of roast pears, baby kale, red quinoa, pepitas, pomegranate seeds, and grated Cheddar.
 
 
RECIPE #1: MAPLE-ORANGE VINAIGRETTE
 
Ingredients For 1/2 Cup Vinaigrette

 
Preparation

1. WHISK the maple syrup, balsamic vinegar, orange zest, and Dijon mustard in a small bowl.

2. SLOWLY WHISK in the olive oil. Season with salt and pepper to taste.
 
 
RECIPE #2: ROASTED PEAR SALAD WITH MAPLE-BOURBON CHEESE
 
There’s enough rich food at our Thanksgiving table that people would clamor for a simpler green salad—which we have traditionally Thanksgiving-ized with a garnish of pumpkin seeds, dried cranberries, and julienned fresh sage.

But the recipe below (photo #1) is heartier, and leftovers served with some leftover sliced ham or turkey could be a main meal.

This salad takes advantage of a delicious Wisconsin-made Cheddar, Henning’s Maple Bourbon Cheddar Cheese, a white Cheddar with delicate hints of maple and bourbon (photo #5).

Don’t worry: it doesn’t contain enough bourbon to require purchase by adults only. The alcohol content is negligible to non-existent in the final product. The flavor of bourbon remains, but any alcohol present largely evaporates during the production and aging process.

The cheese melts in your mouth and would be a great addition to a holiday cheese board.

You can substitute another Cheddar. We didn’t order enough packages of Henning’s, so when it was gone, we substituted Cabot’s Horseradish Cheddar—a completely different flavor counterpoint.

The conventional (not flavored) Cabot Cheddars are equally excellent, and any of their flavored Cheddars will work, too*.

Ingredients For 6-8 Servings

Prep time is 30 minutes.

 
Preparation

1. HEAT the oven to 400°F. Line a 15 x 10-inch baking pan with aluminum foil. Drizzle the pears in a bowl or on another pan with the olive oil and maple syrup; toss to coat.

2. ARRANGE the pears in a single layer on the prepared pan. Lightly season with salt and pepper.

3. BAKE for 15-17 minutes or until the pears are tender, turning once. Cool completely on a wire rack.

4. TOSS the salad mix with 1/4 cup vinaigrette in a large serving bowl. Top with the pears, red quinoa, red onion, pepitas and pomegranate seeds. Drizzle with remaining vinaigrette; toss to coat. Sprinkle with the shaved Cheddar.
 
 
THE HISTORY OF THE FOODS IN THE VINAIGRETTE

> Balsamic Vinegar History

> Black Pepper History

> Dijon Mustard History

> Kale History

> Olive Oil History

> Oranges History

> Pears History

> Pomegranate History

> Pumpkin History

> Salt History
 
 
________________
 
*Cabot Flavored Cheeses: Buffalo Style Cheddar, Everything Bagel Cheddar, Garlic Herb Cheddar, Habanero Cheddar, Horseradish Cheddar, Pepper Jack, Smoky Bacon Cheddar, Tuscan Cheddar, Wildly Horseradish Cheddar. See them here.

†Anjou Pears: If you can find red Anjous, they are preferable to green because you’ll be leaving the skins on.

[1] A salad for fall and Thanksgiving (photo © Wisconsin Cheese).

[2] Maple syrup (photo © Miguel Andrade | Wikipedia | Public Domain).

[3] Balsamic vinegar (photo © Pompeian | Facebook).

[4] Zesting an orange zest (photo © Waitlover | Walmart).

[5] Henning’s Maple Bourbon Cheddar (photo © Henning’s Cheese).

[6] Anjou pears. They come in red and green. If you have a choice, red is more festive for the holidays (photo © Good Eggs).

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[1] The Harvest Moon Martini adds some oloroso sherry—which provides nutty autumn notes—to the classic Martini recipe (photos #1, #2, #5 © Golden State Distillery).

[2] The sparkling French 75 cocktail, gin-based with a fall garnish.

[3] Gin is made from juniper berries plus botanicals (photo © Silk Road Spices).

[4] Manzanilla olives stuffed with anchovy. You can get them here (photo © Donostia Foods).

[5] Gray Whale Gin on the California Coast.

[6] California Gray Whale (photo by José Eugenio Gómez Rodríguez | Wikipedia).

When Gray Whale Gin asked us to consider variations classic cocktails for Thanksksgiving, we were intrigued by the suggestion of a fall twist to the Martini: add some oloroso Sherry.

We tried it, we liked it, and we share the recipe with you (below).

We also turned to the nearest search engine to learn more about using sherry in Martinis, which we share later in this article.

A second suggestion, for a classic sparkling cocktail with a fall twist, was equally delicious.

So treat your holiday guests to one or both of these recipes. We liked them so much, we’ve made them every day this week!

> The history of gin.

> The different types of gin.

> The history of the Martini.

> The history of the French 75 cocktail.

> The history of cocktails.

> The history of Thanksgiving.
 
 
RECIPE #1: HARVEST MOON MARTINI

Oloroso sherry is a dry, full-bodied, fortified wine with a complex flavor profile that includes nutty, spicy, and autumnal notes.
 
Ingredients Per Drink

 
Preparation
 
1. STIR all ingredients well over ice and strain into a coupe glass.

2. GARNISH with olive and lemon twist*.
 
 
What About Other Types Of Sherry In Your Martini?

Sherry can add complexity to a martini, making the drink more than the sum of its parts.

 
 
RECIPE #2: FALL FRENCH 75

The garnish of an apple fan gives this year-round drink a fall touch.
 
Ingredients Per Drink

 
Preparation

1. COMBINE all ingredients except the Prosecco into a cocktail mixing glass and shake it with ice.

2. ADD the Prosecco to the mixing glass and strain the contents into a coupe or flute. Garnish with apple slices.
 
 
ADDING SHERRY TO A MARTINI

Sherry adds a variety of flavors and complexities to a Martini, including nuttiness, salinity, and a brighter taste. It works with both gin and vodka Martinis.

Oloroso is a dry, oxidatively aged sherry wine that’s full-bodied, nutty, and savory with notes of fig, cinnamon, and clove—just right for fall. (The Spanish word oloroso means “fragrant.”
  
 
RECIPE #3: HONEY SYRUP

Honey syrup is essentially simple syrup made with honey instead of granulated sugar.
 
Ingredients

 
Preparation

1. COMBINE the honey and water in a small saucepan over medium heat. Stir until the honey is dissolved.

2. COOL and transfer to an airtight container. The syrup will keep, refrigerated, for up to 1 month.
 
 
ABOUT GRAY WHALE GIN

Gray Whale Gin was founded on the principle that a consciously crafted spirit can do some good in the world. One percent of the proceeds of every bottle are contributed to Oceana, the largest organization in the world devoted to ocean conservation.

Gray Whale Gin is perfected with sustainably sourced and wild harvested botanicals foraged along the migratory path of the California Gray Whale, including Juniper (Big Sur), Limes (Temecula Valley), Fir Trees (Sonoma), Sea Kelp (Mendocino Coast), Mint (Santa Cruz) and Almonds (Central Valley).

________________
 
*We substituted an anchovy-stuffed olive from Donostia Foods. The also produce olives stuffed with lemon paste.

As a sweet alternative, we soaked some dried cranberries in vermouth and loved how they soaked up the alcohol—so much so that we soaked more cranberries and rolled a log of goat cheese in them. You can also press them into the top of a warmed Brie.

*Arctic, Gala, Ginger Gold, Goldrush, and Opal  
Preparation varieties are resistant to browning when cut.
 
 

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It’s All About Bees, a line of creamed honey, liquid honey, and honey-based condiments (BBQ and other sauces, fruit butters, jams, jellies, mustards, salsas, syrups) by third-generation beekeeper Wendy Fletcher.

Her honey heritage dates to the 1930s when her grandfather kept bees in Homer, Nebraska.

In the 1970s, the Fletchers started beekeeping full-time. Four families bought an existing beekeeping operation in Iowa and ultimately settled in Omaha, Nebraska.
 
 
FABULOUS FLAVORED HONEYS FROM
IT’S ALL ABOUT BEES!

Almost 25 years ago, the company began selling flavored honeys at farmers markets and craft shows, and then expanded to their own gift store and other retailers.

The line is hand-crafted and the natural flavorings are simply delish.

They are special, and there are varieties for every palate. Grandpa Rexroat would be proud.

For holiday season gifting, they come in sizes small enough for Thanksgiving party favors and large enough for a family.
 
Artisan Honeys

The company specializes in small-batch, artisan, all-natural, and sustainably-produced.

The recipes are lower in sugar—containing, the company says, 30% less sugar than other flavored honeys. There are:

 
For holiday gifts, we looked at the seasonal flavors. Each flavor is so pure and distinctive, we’re glad we tried a selection.

[Note to Santa: We’d be delighted to try them all.]
 
Holiday Flavors

Though they’re available year-round, these are spot-on flavors for the holidays. The flavors are fresh and lively. Cinnamon, for example, tastes like a stick of cinnamon was freshly grated into the jar.

For holiday gifts, we selected jars of:

 
Most flavors are available in three sizes:

 
At the rate we’ve been spooning up the wonderful chocolate honey and peanut butter honey flavors (a.k.a. “candy in a jar”), we’ll need to re-order the largest size.
 
More Flavors

Beyond our holiday flavor picks, there’s plenty on offer:

 
 
GET YOUR HONEY FROM IT’S ALL ABOUT BEES!

You can find the products:

 
 
ANNUAL HONEY HOLIDAYS

 
 
MORE HONEY HAPPINESS

> The different forms of honey.

> 30 tasty uses for honey.

> Ways to use creamed honey.

> The history of honey.

> Honey facts and trivia.

> Honey statistics.

> Honey varietals (monofloral honeys).

> Pairing varietal honeys with foods and beverages.

> Photo glossary: The different types of honey, sugar, and syrup.

> Storing and using honey.

> How to get every last drop of honey from the jar.
 
 
HOW HONEY IS MADE

[1] Honey in fall and holiday flavors: Apple Cinnamon, Chai Spice, and Cinnamon (photos #1, #2, #3 © It’s All About Bees!).

[2] Flavored honeys in wonderful flavors come in jars of spreadable creamed honey and honey bear squeeze bottles of liquid honey.

[3] Christmas, Gingerbread, and other holiday flavors are great for gifts.

[4] Use flavored honey to top ice cream (photos #4, #6, #7, #8, #10 © National Honey Board).

[5] Serve flavored honey with apples, pears, or oranges—a wonderful add-on when the fruit isn’t as sweet as you’d like (photos #5, #9 © Good Eggs).

[6] A Mojito made with honey instead of refined cane sugar.

[7] How about sweetening your latte with cinnamon honey?

[8] What’s new on bagels? How about fresh strawberries and peanut butter honey?

[9] Beyond maple syrup: pancakes with the flavored honey of your dreams (cayenne? lavender?).

*Rosh Hashanah, the Jewish New Year, occurs in the Hebrew calendar 163 days after the first day of Passover. It is usually—but not always—determined by the new moon closest to the autumnal equinox, which falls in September or October.

†The flavor was more clove than mixed gingerbread spices.
 
 

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