Troy McNaughtonIt's chai time we talked about CHAI!
May 21st 2006 18:36
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!).
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.
- 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.
Happy Chaiing!
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Comment by Cibbuano
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I always scald my milk!
Comment by Trina
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Comment by amy
Cibby - unfortunately there is no magic formula I know of to avoid burning milk except for vigilance, vigilance, and a little tentativeness.
Comment by Shani
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Comment by Cibbuano
20/20 Filmsight
Science News
Hunt Famous
Orble Post of the Day
Fat Cult
Techbreak
Comment by amy
Comment by Sisi
Comment by Trina
Hiphop
Confessions of a Serial Dancer
Competitions
Clubbing
Comment by Sisi
Comment by amy
Please don't say that place at Manning. Ooooordinary. And Elixir's in the Strand is awful. Bleugh bleugh.
I'm an authority cos I was too stupid to stop drinking it =P
Shani, see previous postage about Starbuckers, same goes for GJs.
Comment by Sisi
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Comment by Anonymous
fantastic chai!
can you give us any recommendations for when we make a big batch?
Thank you for your generousity!
Rachael
Comment by Anonymous