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World Youth Day!

July 3rd 2008 00:45
Sydney-siders face 'unreasonable interference' during World Youth Day

Pope Benedict addresses a youth rally crowd


Pope Benedict will arrive in Sydney amid tight security. (Reuters, file photo: Erin Siegal)


Draconian, repugnant and unnecessary. These are just a few of the criticisms of special regulations coming into force for the upcoming Catholic World Youth Day event in Sydney.

Civil libertarians and legal experts say the regulations could see situations such as someone deemed to be wearing an offensive T-shirt being arrested and given a hefty fine.

New South Wales Police say the measures are designed simply to ensure that World Youth Day is a peaceful and happy event.

The event runs from July 15 to July 20, but from today until the end of the month the regulations come into force.

Under the regime SES and Rural Fire Service volunteers will assist police in bag checks at World Youth Day locations.

And anyone deemed to be causing annoyance could be arrested and fined up to $5,500.

New South Wales deputy police commissioner Dave Owens says the regulations do not restrict democratic rights.

"If people wish to lawfully protest, we will facilitate those protests as long as they are law abiding," he said.

"Police officers always maintain a discretion, and I expect them to use that discretion."


There have been suggestions that people could be arrested if they wear a T-shirt that promotes the use of condoms. Mr Owens refused to rule that out.

"There are individual circumstances that will have to be dealt with individually," he said.

'Repugnant'

President of the New South Wales Bar Association Anna Katzmann says she does not understand why the regulations have been brought in.

"They are repugnant for two reasons," she said.

"First of all the Government has by-passed the normal parliamentary scrutiny that would be available if they were introduced by an Act of Parliament," she said.

"Secondly they are an unreasonable interference with people's freedom of speech and movement."

She says there is a chance people could be arrested for trivial offences in the areas that have been declared as special World Youth Day zones.

"These World Youth Day-declared areas are numerous and they encompass places like Sydney University and the Opera House. Places that you and I would travel to regularly, not just churches or church schools," she said.

New South Wales Council of Civil Liberties president Cameron Murphy says he is opposed to the proposed measures.

"A police officer may find someone's T-shirt annoying and on that basis issue them with a fine," he said.

"That sort of thing is likely to escalate any problems that occur rather than prevent them."

The Greens have joined civil libertarians and the Bar Association in calling for the regulations to be cancelled.

Based on an AM report by Barbara Miller.
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Green Tea Chai: The Verdict

June 21st 2006 18:07
Wikimol 2005, Wikipedia Commons*
Okay, I finally tried green tea chai.

The verdict?

I still don’t like green tea.

It smelt gorgeous – of cinnamon and cardamom – but the taste was more like burnt cabbage than anything else I’ve ever put in my mouth. It’s just not a friendly tea.

Every time I try green tea I feel there is a conspiracy of green tea drinkers who only ever drink it from their black market dealer, that the good stuff is actually illegal and exorbitantly expensive, and that I will never know the particular satisfaction they know.

If you haven’t tried it, the commentary differs, depending on how good their ‘hit’ is.

“The flavour of green tea can be described as: fresh, light, green, or grassy… some are a little astringent.”

“A noble character with dense woodland flavors and a subtle sweet aroma” or “a mellow, almost buttery green flavor that finishes with a delicate freshness.” Yes they are trying to sell you some.

green tea tastes like rye”

Green tea tastes like dishwater.”Click right for the site that also gives some reasons why your green tea has gone wrong, in case you’re feeling persistent…

Green tea tastes like my dog’s nutsack.”

Apparently you have to try Tazo tea from *gasp* Starbucks or check out your local Japanese grocery store for Yama Moto Yama's "sushi bar style" green tea. A Chinese grocery store is also very likely to have some other brand that is at least acceptable to the tea totallers.

But don’t kid yourself. Of course there are masses of “studies” that “show” all the “medicinal benefits” of green tea, but it still contains caffeine.

I really need a consummate drinker to take me by the frozen hand and guide me, gently, tentatively, tenderly, with understanding to the warm, green oasis that evades me.

Any takers?...


Confession: I’m not a green tea virgin but it doesn’t count unless it’s good, right? Right?!?!

*Licensed under the Creative Commons Attribution License.
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Thou Shalt Not Burn the Milk

June 20th 2006 18:59
I’m not a big milk burner myself, but for all of you who are going to barista hell, perhaps you might progress to barista purgatory if you follow some of these tips from your fellow sinners.

Any wives tales and grandma remedies on how not to burn the milk are welcome! Comment below kids, don’t be shy.

For heating milk in a saucepan, for example, for chai, in order of increasing scepticism:-

1. Use a thick-bottomed pan.
2. Stir continuously.
3. Use a non-stick pan (can you get non-stick saucepans??).
4. Add a little water to the bottom of the pan to get warm before you put the milk in.
5. Leave a spoon in the bottom of the saucepan?!

If you’re using a steamer, put the steam nozzle one third of the way into the milk and keep it swirling in a vortex (there is a skill to this that cannot be taught… but it is well worth your learning, padowan). Use your hand as the thermometer – if it feels hotter than a cup of coffee, STOP HEATING IT!

And please please please please please wipe the steamer afterwards – residual milk will crust and burn and flake off into the next jug. And it reeks like burnt milk. Not to mention the fact that the longer you leave it, the harder it is to clean. So really it's in your own best interests.

If you drink soy milk (or milk that errs on the off-side) and have trouble with curdling at home (it’s a sight to put you off coffee for life – I’ve heard it described as “miso soup” but it also looks a bit like scrambled eggs), apparently you should add the hot coffee to the milk slowly, rather than the other way round.

Nobody likes yoghurty coffee.
I told you the car was hot enough! (Wikipic)
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Sugar pie, honey bunch

June 4th 2006 18:10
Good morning sweetheart, I've got you some sweets.

SWEET! Thanks honey.

No problem hun.

Wikipic
Everything here is linked only to natural, unprocessed honey; as with sugar, the refining process wreaks havoc on the chemical benefits of pretty much anything. Sometimes I wonder if it’s all about generating employment…

Especially since it’s the bees who get the gigs where honey is concerned: it takes about 10 million flowers to make one litre of honey. Then again, they have power in numbers. Apparently one bee only makes 1/12 teaspoon of honey its lifetime. That’s kind of sad. So you have to question the job satisfaction.

DO TRY THIS AT HOME
- Enhances calcium absorption
- Sleep-inducing
- Antibiotic
- Antibacterial, antiseptci
- Reduces risk of cancer
- Muscle recouperation
- Anti-inflammatory
- Heals wounds faster
- Antioxidant
- Cholesterol reducing
- Hydrating – used in facials or as conditioner.

DON’T TRY THIS AT HOME
- Smallpox
- Balding
- Eye diseases
- Indigestion
- Preventing allergies (something about building an immunity to the pollen from your area… erm…)
- Contraceptive!!!!

No seriously. Don’t try THAT.

"Isn't it funny that a bear likes honey?
Buzz buzz buzz
I wonder why he does?"

-- Winnie the Pooh
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Chai Cheats...

June 1st 2006 02:17
You lazy sod. Ok I understand, but still, most tea is not packaged in a completely airtight format, not to mention the fact that the ingredients will of course be somewhat less than fresh.

Ok fine, if you INSIST on drinking substandard product-of-the-modern-condition chai, BE MY GUEST.

SYRUP:

The Alchemy Cordial Company (AU) - buy it online or at Coles/David Jones.

Sattwa Chai (USA) - website

LATTES:

Amanti Gourmet Coffee (AU) chai powder - Website or email: Office@AMANTI.com.au (they'll tell you where your nearest stockist is).


TEA:

Amanti Gourmet Coffee (AU) including chai with chilli!!! - Website or email: Office@AMANTI.com.au (they'll tell you where your nearest stockist is).
Arkadia (AU) including vanilla - website

Australia Native Products (AU) - website or email: info@australisnative.com

Big Train Chai from Java Haven (USA) - website

Cappuccine (AU) including vanilla chai - website

Chai Stall (USA) affordable masala chai mixture - website

Sattwa Chai (USA) - website

Voodoo Chai - African Red Bush (USS) - website

Dragonwater, Yogi
(including green tea chai), Wisdom of the Ancients, Long Life, Green Mountain and Rooibos caffeine free chai! (USA) - website

Also check out Coles Myer for Healtheries (green or black), Lipton, and Nerada.
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Chai Extras: Etcetera!

May 30th 2006 18:56
… and that means ‘and the rest’.

Wikipic
FENNEL, ANISE & LICORICE ROOT:
For a light aniseed flavour, add 1 pinch of fennel per cup. It’s usually mislabelled ‘anise’ in American supermarkets. Indians chew fennel seed as a mouth freshener and by all accounts it’s very good stuff – still haven’t stumbled across it in Sydney though! It’s even used as a flavouring in some toothpastes… Don’t let that put you off, though, I’d call it a worthwhile addition to the chai mix.

The true flavour of liquorice is actually anise, the seed of the liquorice plant, and you definitely don’t need much to add so much complexity to the flavour of your chai. It’s a bit sweet, but to be honest you should probably choose between fennel and anise – both are unnecessary.

Liquorice root should be your last resort, but you need some hint of the allsort there. Use VERY conservatively – it has a strong taste and it will mask the other spices if you overdo it.

*No you cannot use a licorice/liquorice allsort.


SAFFRON:
Described as having a slightly bitter honey taste, saffron is really expensive stuff. This is because it is actually the reddish/orange stigma of the crocus flower – and they only have 3 each! But that’s ok, because you only need one strand per cup. Interestingly it’s often substituted by tumeric, but I’m really really really sceptical about the taste, and the colour isn’t going to play a big part in your chai experience.


Wikipic
BAY LEAVES:
Half a leaf per cup, these leaves have a sharp, bitter taste so don’t overdo it! They’re also loosely described as earthy with a hint of mint (although I’m sure if I had a wine connoisseur on hand he/she’d describe the bouquet in all sorts of non sequitur terms). You find them in a lot of Indian dishes – I feel like I’m always fishing them out of curries. The dried versions are less bitter than the fresh, and also easier to find in supermarkets (should be in any well-stocked spice section). And guess what? They even keep grain moths out of your pantry! Although I don’t think they’re terribly common in the average Aussie kitchen…


ALLSPICE BERRIES & NUTMEG:
Allspice berries are actually dried, unripe berries – bet your mouth is watering already – but they are reminiscent of nutmeg, cinnamon, pepper and cloves. They’re used in savoury and sweet dishes alike and often in teas. They lose their flavour after 6 months so buy in moderation. They should be gently crushed directly before addition to the chai mixture; add two to begin with and only 1 extra berry for every two extra cups.

Nutmeg has a rich flavour that softens the bitterness/spiciness of any of the other ingredients. It’s easier to find than allspice berries (you can get it in the little jars as you would powdered cinnamon). Use it sparingly, ¼ teaspoon per two cups.


Wikipic
VANILLA BEAN:
Obviously these are better than vanilla essence. The essence can ONLY be used if it is pure vanilla – any synthetic ingredients will permeate the chai with that wonderful chemical taste we like to reserve for glucose lollies. Best, of course, is to use the vanilla seeds, which are already moist and willing for you to take them out of the vanilla bean – and you can use these liberally. Apparently you can add the seedless bean to a sealed container of sugar to give it a vanillaey aroma.


Wikipic
DRIED MINT
Personally I don’t see the point of minting up your chai tea, but it seems pretty popular. Some people want it both ways. Only 1 pinch per two cups please.


GREEN TEA:
No, it’s not even vaguely traditional; yes, it’s melding cultures in a modern kooky way; no, I don’t know if it tastes good – I’m way too scared to try this one. Apparently it has to be quite strong green tea, so really it’s only for the enthusiasts.


CAVEAT:
Cibby urges you to exercise caution with the pepper – too much boiled pepper will kill your chai and (he says) your throat. It’s probably safest to add it in the steeping process rather than have it boil away with all the other spices for too long. Also, use in moderation.

Moroccan spice dealer

And to quote the poets of the 1990s, the Spice Girls, "People of the world, spice up your life!"
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Chai Extras: Pepper!

May 29th 2006 19:05
Only Peter picked a pickled pepper - don't even think about it oh my padowan spice connoisseurs!

Don't forget to read chai basics, how to chai like a pro.

Wikipic
BUY IT:
Erm, EVERYWHERE. Although… some people recommend you use white pepper corns. Call them racist but they’re hard to find (try Indian markets – check out my spice shops list) so they must be good. White pepper is the seed without the fruit (that turns black) and it takes all this extra effort to get them so white. Michael Jackson would be proud. Additionally, there is some debate over whether the black fruit part of the peppercorn is that good for you.

IN CHAI:
2-3 corns initially and 1 extra corn for every additional cup. Just chuck em right in there. Chai is meant to be spicy, but don’t let the pepper drown the other flavours out.

STORE IT:
Air tight container in a dark cool place. You know the drill people. Don’t grind it ahead of time – its taste/smell quickly evaporates into the unfeeling ether.

BUT WHY?
Yes yes of COURSE it is good for your stomach (allegedly), your intestines (allegedly), it’s antibacterial (allegedly) and diaphoretic (allegedly – by the way this means it makes you sweat, which isn’t altogether a medically bad thing apparently… allegedly).

SILLY FACT:
Nobody has ever bothered to do any serious research on whether pepper really makes you sneeze (see any Disney cartoon, or even better, a sneeze fetish site’s discussion of how unfair it is that there is only one female Disney sneeze). Ohhhh here’s something even better – a list of adult sneeze fetish sites. Well they do say it’s like 1/3 of an orgasm…
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Chai Extras: Ginger!

May 28th 2006 23:52
The ginger ninja adds numchuck punch to any pot of chai - it's the best kind of root you'll get this week.

Don't forget to read chai basics, how to chai like a pro.

Wikipic
BUY IT:
Easy to find it in supermarkets, but beware the crystallised stuff… I don’t trust it, though my mother swears by it for cooking. But she also eats it straight which is GROSS. Do not use the dried stuff. It’s creepy and tastes bad.

IN CHAI:
½ teaspoon if you’re using powder, or 1/4 chunk of fresh/dry ginger, which you should slice thinly or crush, if you’ve got some pent-up frustration there. You should peel it first, unless it’s young ginger (not mature) but you can really only find that in Chinese supermarkets.

STORE IT:
Fresh ginger lasts in the fridge for at least 3 weeks (hurrah!); crystallised ginger lasts just about forever if it’s in an airtight container… but that shouldn’t change your position on crystallised ginger!

BUT WHY?
According to sources, ginger can do anything except fix your plumbing. And I haven’t tried the extra strength stuff! The list is so long, but here’s a start – ginger might be good for:
1. Colds and flu.
2. Sore throats.
3. Body aches.
4. Digestive system – it’s a carmative (helps intestinal gas!)
5. Respiratory system.
6. Motion sickness (passes double blind tests) and other nausea.
7. Avoiding heat cramps (whatever they are).
8. Inflammation.
9. Blood thinning.
10. Cholesterol lowering.
11. Heart disease.
12. Sleeping
13. As an antibacterial.
14. Antioxidant effects.
15. Colorectal cancer!!!

SILLY FACT:
In Senegal, ginger is considered a male aphrodisiac, which ends up with all the women weaving it into their belts. During the Middle Ages it was presented to the knights by the ladies before a joust for luck. Or maybe so they could sleep with the winner, I’m not sure. Who wouldn't want to give a root to a knight?
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Chai Extras: Cloves!

May 25th 2006 03:16
The French thought they looked like nails (hence ‘clou,’ which was anglicised to ‘clove’) – speaks volumes about why architecture has never been the French strength...

Don't forget to read chai basics, how to chai like a pro.

Wikipic
BUY IT:
Easily, anywhere, like biggish supermarkets. You can do the squeeze test if you’re worried about the quality - good quality cloves release oil when squeezed.

IN CHAI:
2-3 cloves per cup.

STORE IT:
Cloves are the already dried buds of a tree, so they won’t get stale easily! The whole cloves, not surprisingly, keep their taste and smell much longer than their powdered brothers and sisters. A lot of things keep better in the fridge – this goes for cloves but probably other spices already mentioned here.

BUT WHY?
1. All cultures seem to love this stuff – they love the smell (in incense and cigarettes), the taste (sweet, savoury, it don’t matter!), the oil (medicine)...
2. For the hippies, the spice is believed to invigorate and restore, help generate heat in the body; and be useful during the cold/flu season – and it features in aromatherapy quite a bit.

3. For the “alternative” medicos, cloves have anesthetic and antimicrobial qualities, and are sometimes used to combat bad breath.

4. In the Moluccas, where Cloves were first found, parents planted a Clove tree when a child was born. I dunno. Fertility or something.

5. Like a lot of mild spices, they are somewhere between spicy and sweet, but they numb your mouth too so bring on the dental procedures!

World's Healthiest Foods
SILLY FACTS:
Clove is a key flavour contributor to ketchup and Worchestershire sauce seasoning blends – but it’s not all sunshine and lollipops – the oil is used to polish Japanese swords and prevent tarnishing! HeeeeeeYAH!
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Chai Extras: Cardamom!

May 23rd 2006 18:37
Also known as ‘cardamon’ (though clearly this is the patriarchy’s attempt to steal the cards from mothers everywhere and give them to Jamaican males), sure it’s expensive, but you only need a wee bit! This might be counterproductive to my claim that you NEED cardamom in chai, but the epicentre describes it as “warm and eucalyptine with camphorous and lemony undertones.”

Don't forget to read chai basics, how to chai like a pro.

BUY IT:
It is best to buy the whole pods as ground cardamom quickly loses flavour. The green cardamom pods are recommended for use in cooking.

IN CHAI:
1 pod per cup, crushed coarsely with something heavy. The green cardamom is recommended for cooking. Some recipes advise you to go mad on the cardamom and use 2 pods per cup.

STORE IT:
Always store cardamom in pod form – once the black, sticky seeds are exposed they quickly lose their flavour.

BUT WHY?
1. It’s been used as a digestive and is chewed extensively wherever it is grown. In India, green cardamom is used to treat infections in teeth, gums and throat, and even congested lungs!
2. It is used as an anti-inflammatory, especially for eyelids (?!)
3. Don’t quote me (then sue me), but it has been used as an antivenom for snake and scorpion bites.
4. It’s easy on the stomach – in Chinese medicine cardamom is used for stomach aches, constipation and dysentery.
5. Like everything else it seems, some wives tell tales about it being good for colds.
6. Cardamom is also supposed to clear the mind and give clarity. Hell, placebo works for that – use it anyway.

SILLY FACTS:
The Arabs ascribed aphrodisiac properties to cardamom. And the ancient Indians thought it was a good cure for obesity. BRING ON THE CARDAMOM! My suggestion? Lace the water supply.

It has just occurred to me that some of these spices are NOT going to be readily available in your average supermarket.

As such, here is a list of spice shops and specialty food stores (not an exhaustive one, particularly regarding the latter category) to get you started!

Herbies Spices, 745 darling street, Rozelle

The Essential Ingredient, 477 Pacific Highway, Crows Nest

Simon Johnson, 181 Harris Street, Pyrmont
OR 55 Queen Street, Woollahra
OR Shop 6, Quadrangle Shopping Village, 100 Edinburgh Road, Castlecrag

Aum Spice Centre, 19 The Strand, Croydon

Fiesta Spice Blending, 32 Chard Rd, Brookvale

Gee Spice's Nice, 1091 Victoria Rd, West Ryde

Hornsby Indian Bazaar, 43a Florence St, Hornsby

Mannys House Of Spices, Unit 4, 7 Devon Rd, Ingleburn

Master Of Spices, Unit 6/ 43 Stanley St, Peakhurst

Max Spices Pty Ltd, Unit 11/ 28 Vore St, Silverwater

Moom Spices, Shop 4 161- 165 Bunnerong Rd, Kingsford

Spicemasters Australia Pty Ltd, 2 Wirega Ave, Kingsgrove


Customer: Waiter, is this supposed to be coffee or tea?
Waiter: What does it taste like?
Customer: It tastes like gasoline!
Waiter: Well, sir, that would be the coffee. The tea tastes like turpentine.
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Chai Extras: Cinnamon!

May 22nd 2006 18:41
Chai just wouldn't be chai without cinnamon – one of nature’s few healthy ingredients that taste good enough to be unhealthy… Mmmm warm, sweet, and a little bit spicy – it’s the perfect partner!

Don't forget to read chai basics, how to chai like a pro.

Wikipic
BUY IT:
In powder or as “quills,” the curled bark that looks like a stick. Cinnamon is readily available in supermarkets or sometimes grocers. The best quality cinnamon has smooth, thin bark and a light yellowish-brown colour.

IN CHAI:

Add at least ¼ inch of a cinnamon stick per cup, or 1/3 teaspoon if you’re using it in powder form.

STORE IT:
Whole quills will keep their flavour indefinitely; powder will only keep for about 6 months. It’s a good idea to keep it in air-tight glass in a dark, cool place.

BUT WHY?
1. Cinnamon contains antioxidants.
2. It has antimicrobial properties and as such is used to preserve foods like meat. This may be why it’s good for diarrhoea. In oil form it is anti-fungal and anti-bacterial.
3. It’s apparently used to treat flatulence and nausea – it may have the same calming properties as peppermint.
4. Allegedly, the cinnaldehyde in cinnamon helps prevent unwanted clumping of blood platelets, so it has been rumoured to have been used as an anti-inflammatory.
5. Studies are being done into its ability to improve insulin activity, and hence its uses in treating Type 2 diabetes. Erm… if only it were that simple!
6. Like any smell, cinnamon helps learning and memory retention. Studies using participants who were chewing cinnamon gum scored higher on "tasks related to attentional processes, virtual recognition memory, working memory, and visual-motor response speed."

from Worlds Healthiest Foods
SILLY FACT:
Cinnamon was used in embalming – body cavities were filled with it as a preservative. Although in the ancient world it was more precious than gold (check out the bling the Egyptians bandied about), Nero bagsed a year’s supply of cinnamon for his embalming – greedy bastard!

Spouse #1: Honey, this coffee tastes like dirt.
Spouse #2: That's not surprising, dear, it was just ground this morning.
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‘Chai’, simply meaning ‘tea’ in many languages including Hindi and Tamil, has become a popular addition to Sydney cafes, and indeed is fast becoming a serious obsession with cup connoisseurs internationally. The Indians and Sri Lankans think we’re crazy, since chai tea is such an everyday part of life on the sub-continent, and has been for hundreds or even thousands of years. Its popularity has particularly boomed in Australia, where cafes play such a vital social role and we have a propensity for international travel.

When Australians refer to ‘chai’, they generally mean ‘masala chai,’ the sweet and spicy tea served throughout India as a specialty – particularly on trains (from ‘chaiwallahs’), hence the backpacker exposure!

I’ve been fishing around the Indian-Anglo hangouts on the internet to find you the most popular and most credible chai recipe for your enjoyment at home (or on the train if you’re out to make a quick buck – Cityrail will no doubt thank you!).

Today I’ll give you the basics, but there is SO much variation that you have many more options to make your chai spicier, bitier, sweeter, calmer or more complex, so over the coming day’s I’ll give you information on a new optional extra every day and you can do your own picking and choosing – oh, feel empowered dear reader! The spices posts will also arm you with all the medicinal excuses you could ever need to fill your kitchen with their aromas.

So without further ado:

CHAI: THE BASICS


INGREDIENTS:

1. Black tea – loose and good quality, for example Darjeeling, Orange Pekoke or even Lipton (readily available from supermarkets or tea shops). If you’re feeling adventurous, you can also use green tea for a very different flavour.

2. Spices:

Essential: cinnamon, cardamom, cloves and ginger.

Optional: pepper, fennel, saffron, anise seeds, licorice root, bay leaves, allspice berries, vanilla bean, dried mint and vanilla bean, nutmeg.

3. Milk – full cream or light, not skim. Many people opt for soy milk because it adds an ‘almondy’ flavour.

4. Sweetener – brown sugar or vanilla bean, honey, but if you have a real sweet tooth, maple syrup!

PROPORTIONS:
Water : Milk : Tea
1 cup : 1 cup : 2 heaped teaspoons

STEPS:

1. For strong infusion, the experts say to combine the tea, milk and COLD water in a thick-bottomed pan.

2. Add your choice of spices, but especially cinnamon, cardamom, cloves and ginger.

3. Bring to the boil then turn heat to low, cover the pot and allow tea to simmer for 5 minutes, stirring occasionally.
NB: Don’t burn the milk!

4. Steep for 10 minutes (i.e. allow to infuse/soak – put the lid on to retain heat)

5. Strain into cup

6. Add brown sugar, honey or even maple syrup to taste.

TIPS:

- If you’re not happy with café chai, it will be because:

a) they use powder instead of spices and tea;

b) they don’t allow the mixture to infuse, just dump their premixed spices in a teapot/plunger; or

c) they’re using frothed milk and no water - milk will not infuse as well with tea and it tends not to be as hot as boiling water.

- If you have issues with hot milk, you can add the milk towards the end and bring to a simmer again before serving.

- If you really aren’t into tea, infuse the spices and simmer, then add tea leaves before it steeps (covered, with the heat off) – 2-10 minutes depending on how weak you want it.

- Some recipes insist that you simmer all ingredients except the milk for 50 minutes, then steep for 50 minutes. Who has that kind of time?!

- The mixture can be kept in the refrigerator until being reheated for serving but strain it first.

- Store tea leaves in a cool, dark place.

If you don’t have the time/inclination to make your own chai from scratch, you can check out my cheat’s page for suppliers of syrups, powders and perfumed tea.

Happy Chaiing!
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