On and off I write about how much I like a good cup of Chai. Brewed perfectly to taste. Black tea. With spices. Milk and Sugar.
This is not so much a precise recipe... but, just a general approach to the pleasures of Chai.
Per cup of Chai, I roughly use a tablespoon of strong plain black tea (loose leaf: orange pekoe, ceylon, darjeeling - whichever is handy) with 10 oz of water. About 2 tablespoon of whole milk. About 1 black cardamom pod, 1 clove, 1 green cardamom preferably crushed, a tiny piece of ginger crushed. About 1½ tablespoon of sugar, more or less, or honey.
Bring all except the sugar to a boil in a pan. Off heat, cover and let it rest a minute. Strain. Stir in sugar or honey. Add more milk, if preferred. Enjoy!
This Chai recipe is a bit different from how I like to serve tea. Brewing tea in a teapot, and serving with milk and sugar on the side is more of a ceremony, enjoyed on a lazy weekend. With some snacks preferably.
Chai is a pick me up. Made without much pomp and splendor. Just a simple cup to wash the blues away...
What is Black Cardamom? Where do you get it?
ReplyDeleteThanks for sharing the chai recipe. The black cardamon at first seemed so strong and well, scary looking but its smoky-musky i-don't-know-wht kinda grows on you. For an added kick, I've been adding a pinch of cayenne pepper. I've not been a chai drinker before, but now I'm hooked.
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