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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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If you like a creamy chai, try this one. Using whole spices instead of spice powders produces a clean taste, prevents a murky suspension, and no dregs in the bottom of the cup. Star anis and/or a vanilla bean can be added for variation. From Fresh Indian cook book, by Sunil Vijayakar. NOTE: Though this is a strongly brewed tea, some posters thought it was too strong for their taste. So I've added options to Steps 2 and 3 for those that prefer a less strong tea. Ingredients:
1 piece ginger (1-inch, roughly chopped) |
1 cinnamon stick |
4 cardamom pods (crushed slightly) |
6 cloves |
2 cups water |
1 cup milk |
2 1/2 tablespoons black tea (darjeeling, jasmine, assam) |
2 tablespoons sugar |
Directions:
1. Combine all ingredients in a pan.
2. Bring to a gentle boil, then simmer 2-3 minutes (for less strong tea, simmer only 2 minutes).
3. Let it set for 2 minutes, then simmer again until hot (for less strong tea, let set for one minute, no need to simmer again, it should still be hot).
4. Strain and pour into a mug or tea glasses. Sprinkle cinnamon on top.
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