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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Garam masala is the combination of Indian spices that is so popular in regional cuisines of India and in its famous chai tea. However, we've discovered it's even more delicious in coffee. If your coffee vendor carries Mysore, India's most famous bean, sample it with this wonderful recipe. The 2 hrs cook time is chill time. Ingredients:
3 cups cold mineral water |
5 slices fresh ginger (thin slices, peeled then sliced) |
12 whole cloves |
1 cinnamon stick |
1 teaspoon anise seed |
1/4 teaspoon ground cardamom or 3 whole cardamom pods, crushed |
2 tablespoons fine ground coffee (mysore or your own favorite) |
1 cup whole milk |
2 tablespoons jaggery or 2 tablespoons dark brown sugar |
2 tablespoons buckwheat honey or 2 tablespoons other strong honey |
ice |
Directions:
1. In a saucepan, add ginger, cloves, anise and cardamom to the cups of water.
2. Break the cinnamon stick and add it to the mixture.
3. Heat over medium heat until the water boils, then reduce the heat to a simmer and cook for about 15 minutes.
4. Add the coffee, stir, and let steep, off the heat, for about 5 minutes.
5. Using a fine meshed filter or cheesecloth, pour the coffee through and into a bowl.
6. Pour the strained coffee into a clean saucepan and add the honey, sugar and milk and heat almost to boiling then remove the pan from the heat, pour into a heat-proof pitcher, cool then refrigerate until it is chilled, about 2 hours.
7. To serve, add ice to squat glasses, pour on the chai coffee, and enjoy. Recipes easily doubles.
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