| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Indian | Beverage | 1 | Servings |
INGREDIENTS
| Water | ||
| Tea leaves | ||
| Spices: some cloves; cardamom (squeeze the whole nut a little before adding); cinnamon (stick; | ||
| Milk | ||
| Sugar | ||
| Ginger (optional) | ||
| Peppercorns (optional) |
INSTRUCTIONS
I joined some lessons in cooking indian food in germany. we produced the chai in the following way: Bring water to boil. add tea lives (any low quality black tea as BOP) and reduce heat (don't switch off). Add the spices: some cloves, cardamom (squeeze the whole nut a little before adding), cinnamon (stick, not necessary). cook slowly for one or two minutes. add some milk (not too much, about 100ml/1l tea) and cook a little more. Then pass all through a sieve. Sugar on your own taste. I didn't see any chai with ginger yet, but i think you can also add stripes of ginger with the spices. I sometimes add some peppercorns, too. You can add the spices (not the tea leaves) to the cold water, too. [email protected] .UNI-ERLANGEN.DE (MICHAEL RETTEL REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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