A friend of mine and I were having a nice visit when she offered me tea. On offer was chai tea. I was pretty sure that chai meant tea, but I had forgotten that what I think of as chai is actually masala chai. Made with a black tea base, the other four key ingredients are milk, sugar, cardamom and ginger. The usual tea base is referred to a "Breakfast" tea, originating in Assam, India (and according to wikipedia, traditional to Yunnan, China). Other spices used include cinnamon (one of my favourites), star anise, fennel, peppercorn, nutmeg, cloves, and, in the West, allspice. Usually prepared with the spices heated through, and strained to serve.
One day I hope to drink masala chai from a chai wallah (tea vendor) in India. Until then, I'll make my own version in my kitchen or drink it with a friend on a chilly autumn afternoon. I like to eat with my eyes, but prefer to drink with my nose and hands!
This recipe was given to me so long I forget it's origin, but it's era was late 1990s.
SPICY CHAI
1 3/4 c water
1 inch cinnamon stick (a lot less good - 1/2 tsp ground)
4 green cardamom pods (omitted, or 1/2 tsp ground cardamom)
4 whole cloves or 1/2 tsp ground
2 tsp sugar
1/2 cup evaporated skim milk
2 tea bags (orange pekoe eg)
pinch of ground cinnamon for garnish
Bring water, cinnamon, cardamom, and cloves to boil over high heat. Simmer for 10 minutes. Add sugar, milk, tea bags and bring again to boil. Remove from heat. Strain and garnish with ground cinnamon.
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