Not my cup of chai

Some years ago my mother, who had taken to drinking tea in the afternoon, offered me a cup of chai . I had never heard of chai but I took to drinking it on occasion during the 90’s as espresso shops and carts became prevalent (even in Stinson Beach). The machine-made chai was much better than my mom’s which, as I recall, was a sort of teabag variety. Neither preparation matches the chai described by Eric Margolis in his “War at the Top of the World”:

"Known as chai, this form of tea is unique to the Asian subcontinent. To make it properly, you must take a battered, blackened, greasy aluminum pan; add contaminated water, two or three tablespoons of insect-infested sugar, raw, unpasteurized milk, and black, perfumed tea; then boil it all up into a sweet white drink that will either cure whatever ails travelers to these parts or, more likely, leave you with Q fever, cholera, and assorted parasites. In these parts, tea cannot be refused when offered, which it always is. I discreetly gulped down an antibiotic capsule I had learned to always keep secreted in my pocket for just such social occasions."