| 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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