Chai & Justice: A Taste of Hope in South Asia
Summary:
As Christmas approaches—a season of thanksgiving and celebrating light breaking into darkness—we’re reminded that justice is not just an ideal, but a reality. In South Asia, IJM’s proven model of rescue, restoration, and protection is transforming lives.
In 2025 alone, IJM has celebrated, among others, the rescue of:
20 people; 13 children, including a four-month-old, from a brutal situation of bonded labour.
14 individuals who had been trafficked and forced into labour in a remote forest. Their rescue, just two weeks after being trafficked, shows how swift intervention saves lives.
11 people who were trafficked to a violent worksite and freed through the courageous action of local officials.
One survivor, Akash, despite being left blind and severely burned during captivity, showed extraordinary determination—studying hard after his rescue and passing his 10th-grade exams with a score of 71%. His success is a powerful symbol of resilience and hope.
And now, after three years of waiting, IJM’s work in Bangladesh is launched. With tens of thousands of children estimated to be exploited in brothels, massage parlors, and private homes, the need for justice is urgent. The Government of Bangladesh has approved IJM’s five-year plan to combat child trafficking—welcoming a model that has reduced violence by up to 85% in other regions.
To celebrate this season of light and justice, we’ve included a South Asian chai recipe—a warm, spiced drink deeply rooted in the region’s culture. As you make and enjoy it this Christmas, let it be a reminder of South Asia, and of God’s work of justice unfolding there. Every sip is a moment to reflect on hope, healing, and the power of rescue.
Masala Chai Recipe
Ingredients (Serves 2)
4 heaping tsp black tea (preferably loose-leaf Assam)
Fresh, whole spices:
½ in. (1 ¼ cm) ginger root, sliced
3–5 green cardamom pods
2 cloves
½ cinnamon stick
Optional:
Black peppercorns (2 for 2 cups)
Star anise (portion of 1 for 2 cups)
1½ cups water (extra ½ cup accounts for boil-off)
1 cup milk of choice
Sweetener to taste
Directions
Add water to a saucepan and place over medium heat.
Lightly crush spices—just enough to release aroma. Add them to the simmering water and stir.
When water reaches a low boil, reduce heat to medium-low and add tea leaves. Steep until liquid is deep brown, stirring occasionally. Avoid overboiling to prevent bitterness.
Add milk and return heat to medium. Stir occasionally. It should start at a light brown color and become more concentrated as it steeps with milk. Watch for bubbling on the sides—this means the milk is starting to boil.
Two boils: Allow chai to boil up the side of the saucepan, then lower heat before it boils over. Increase heat back to medium and wait for the second boil, lowering heat again before it boils over.
Allow chai to simmer on low for 30 seconds, then turn off heat.
Strain, sweeten to taste, and enjoy!