Sensuous, soothing and simply irresistible, chai is the ideal accompaniment for savory scones ...a perfect break on a busy afternoon...a satisfying finish to a holiday dinner with family and friends.

Derived from the Chinese cha, "chai" means tea in much of the world, including Asia, Eastern Europe, parts of Africa and Brazil. Masala chai is an aromatic blend of black or green tea with warming spices. Sugar and milk often are included, as well.

Travel to India, Nepal and Tibet, where masala chai originated, and you'll likely see vendors peddling the tasty brew on street corners or at train stations. According to Ayurvedic tradition, masala chai boosts the immune system, enhances metabolism, relieves stress, aids digestion and sharpens the mind.

You can find hundreds of chai recipes associated with different locales, restaurants and even families. Preparation methods vary, too - some aficionados insist on boiling the tea, spices and milk together, while others take a gentler approach, briefly steeping the tea leaves and spices in hot water, then adding hot milk and sweetener last.

The following recipes are three twists on this long-loved delight. Experiment by adding fennel seeds, coriander seeds, nutmeg, star anise, and lemon or orange peel to create your own favorite blend.

Chai Recipes:

Gentle Green Chai

Serves 2

This is a yummy variation of kahwah, a Kashmiri green tea.

- 1 1/2 cups cold water
- 2 heaping teaspoons green tea
- Seed of 1 cardamom pod
- 2 whole cloves
- 2 strands saffron (optional)
- 6 blanched almonds, chopped
- 1/2 cup milk
- 1 tablespoon honey

1. Combine water, tea, spices and almonds in small saucepan. Cook over low heat until hot (do not boil). Partially cover; steep over low heat 10 minutes. Remove from heat; stir in milk and honey.

2. Pour through fine wire-mesh strainer into warm teapot, discarding solids. Serve.

Tulsi Chai

Serves 2

In a pinch, sweet basil can be substituted for holy basil.

- 1/2 cup holy basil leaves
- 2 cups cold water
- 2 heaping teaspoons green tea
- Seed of 1 cardamom pod
- 1/4 inch thick slice of fresh ginger
- One cinnamon stick, broken
- 2 whole cloves
- Pinch of nutmeg
- 1 tablespoon honey
- Milk, to taste

1. In small saucepan, boil basil and water. Reduce heat, cover and simmer 3 minutes. Stir in tea, spices and honey: bring almost to a boil. Remove from heat, cover and steep 3 minutes.

2. Pour mixture through fine wire-mesh strainer into warm teapot, discarding solids. Serve with milk. Garnish with skewered crystallized ginger cubes, fresh basil leaves and grated nutmeg.

Basic Black Chai

Serves 2

If you prefer, omit the milk and sugar and offer them separately.

- 1 1/2 cups cold water
- One cinnamon stick, broken
- 2 heaping teaspoons black tea
- Seed of 3 cardamom pods
- 1/4 inch thick slice fresh ginger
- 3 whole cloves
- 2 black peppercorns
- 1/4 to 1/2 cup milk
- 1 to 2 tablespoons sugar

1. Bring water to a boil in small saucepan. Add cinnamon, cover, remove from heat; steep 2 minutes. Return pan to heat; bring to a boil. Add tea, spices, milk and sugar; cover, and remove from heat. Steep 3 minutes.

2. Pour mixture through fine wire-mesh strainer into warm teapot, discarding solids. Garnish with cinnamon sticks.