Conventional chai tea recipe, ready with full-bodied black tea, star anise, cloves, allspice, cinnamon, white peppercorns, cardamom, entire milk and sugar.
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The primary time I had chai, I used to be in a small rented room within the Chungking Mansion in Hong Kong (notoriously low-cost lodging). Our little cel block space most likely had 4 bedrooms, and one little outdated Chinese language woman who sat within the entryway and managed them.
The morning after my arrival I used to be nonetheless reeling from the shock of my expectations after I booked the place (“Chungking Mansion, my that sounds fairly good”) in comparison with the fact of the place, when the little outdated woman requested me, “Chai?”, pointing to a pot on the range.
“Positive,” I replied, not understanding precisely what was coming, maybe tea?
Boy was I stunned, and in the very best method. Chai is tea, black tea, however tea steeped in milk, flavored with spices reminiscent of cinnamon, cardamom, and star anise, and sweetened with sugar or honey.
This glorious chai was one of the best discovery in Hong Kong; I couldn’t wait to spend one other night time within the Mansion, simply to have some extra chai within the morning. That was over 30 years in the past and since then chai has turn into rather more well-liked right here.
The opposite day my pal Suzanne served up some scrumptious chai and instructed me extra of her experiences with it whereas within the Peace Corp in Africa. In line with Suzanne, households have chai recipes the way in which they’ve curry recipes, each one somewhat completely different and every explicit to a household.
It may well conveniently be made multi function pot, and you should use sweetened condensed milk from a can – essential within the tropics. If you happen to actually need the genuine expertise, drink it from a tin cup. Right here is the way in which that Suzanne makes her chai:
Spice substances for one pot of tea:
- 1/2 of a star anise star
- 10-12 entire cloves
- 6-7 entire allspice
- 1 heaping teaspoon of cinnamon bark (or 2 quick sticks)
- 6-7 entire white peppercorns
- 1 cardamon pod opened to the seeds
- 1 cup water
- 4 cups entire milk
- 2 heaping tablespoons of a top quality full-bodied broad-leaf black tea (Ceylon, or English Breakfast if a broad-leaf Ceylon isn’t accessible)
1 In a 2-qt saucepan, add spices to 1 cup of water. Carry to a boil; take away from warmth; let steep for 5-20 minutes, relying on how robust a spice taste you need.
2 Add 4-6 cups of entire milk to the water and spices. If you do not have entire milk, you can too use non-fat or low-fat milk, simply add some cream to it, a number of tablespoons. Carry the milk and spice combination simply to a boil and take away from warmth.
3 Add the tea to the milk and let steep for five to 10 minutes to style. (Possibility at this level – reheat to a simmer and take away from warmth.) You may add sugar at this level, or serve with out sugar and let individuals put the quantity of sugar in they need. Historically, sugar is added earlier than serving.
4 Pressure right into a pot. Serve. Add sugar to style.
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