Chai Tea

Or Tea Tea, because Chai means Tea.

A little tea-tea on rainy day.

Munch Munch

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. 

Serves 2

  • 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.

Advertisements

One comment

  1. Pingback: Chai Tea or Tea Tea (because Chai means Tea) « Munch Munch Munch

Feel free to comment on this post or ask any questions about the recipe!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s