| 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. MLRETTEL@CIP.INFORMATIK .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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