Or Tea Tea, because Chai means Tea.
I find Chai Tea really comforting, like a warm hug in a cup. So I thought it was about time that I had a crack at making my own. I got the recipe from the About.com site and changed the method about with my own knowledge of Indian Cooking, ie heating the spices before adding to the milk/sauce etc. This makes quite a tea-y Chai, next time I make this I will double the spices.
- 2 cups milk (I used a low fat variety)
- 2 cups water
- 2 tbs sugar (I used a raw caster sugar)
- 1 grape sized piece ginger, chopped
- 4 cloves
- 1 cinnamon stick
- 2 black peppercorns, crushed.
- 2 green cardamon pods, crushed
- 2 tbs black tea (I used Assam, which turned out to be 6 Twinnings tea bags)
In a large saucepan add the milk, water, sugar and ginger and bring to a gentle simmer.
Whilst the milk mix is heating, dry roast the rest of the spices and tea leaves for just a minute or two then toss the lot into the pot.
Simmer the Chai for around 15 minutes, be careful not to bring the mix to the boil though. Use your iPhone stopwatch or the timer on the stove to make sure you don’t forget about the chai.
Pour the mix through a sieve when serving and discard the leaves etc.
Handy Hint: To crush the spices I just used the flat of a knife blade.