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Thursday, October 14, 2010
Chai
Ingredients:
Makes about 3 cups
1 and half teaspoon cardamom seeds crushed
½ teaspoon all spice
½ teaspoon cloves powder
1 teaspoon fennel seeds crushed
1 and half inch stick of cinnamon
¼ teaspoon nutmeg powder
½ inch fresh ginger grated
4-5 fresh basil leaves chopped (optional)
1/8 teaspoon crushed black pepper corn
1/8 teaspoon cayenne pepper
Pinch of salt
3 teaspoon brown sugar
1 teaspoon regular sugar (can cut down or add more depending on desired sweetness)
2 cups milk ((may substitute soy milk if lactose intolerant, also then you won’t use cream)
1/2 cup evaporated milk (optional)
2 cups water
1 teaspoon loose tea leaves (if want the tea to be strong, you can add more)
Few dried/fresh lemon grass or green tea leaves (optional) (available at local Chinese grocer)
1 tea bag
¼ cup cream (optional)
Method:
• In a medium saucepan, add all spices, basil and lemon grass or green tea leaves with water.
• Boil for 5 minutes.
• Add the loose tea and tea bag, bring to a boil, reduce the heat, and simmer for 2 minutes.
• Stir in the brown sugar, sugar and milk.
• Simmer for another 1-2 min.
• Add cream and remove from heat
• Strain tea in a teapot or cup, discard the spices and serve immediately.
Recipe and Photographs by Surekha.
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