Mix 1-2 tablespoons of the sweetened condensed milk and chai spice "goop" for each 8 oz.Steep tea leaves in boiling water for 2-4 minutes.Remove from the heat and steep for 10 minutes. cup (for a 4 cup teapot, use 4 rounded teaspoons of tea). In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Measure 1 rounded teaspoon of Assam for each 8 oz.Make a cup of Breakfast Assam ( substitute Rooibos for a caffeine-free version). Put mixture in the refrigerator overnight.can sweetened condensed milk with 1 level tablespoon TeaSource Chai Spice Blend in a small container until spices are evenly dispersed. Breakfast Assam (or other strong black tea*) In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water.At nearly every train stop in India, vendors (called Chaiwallahs) sell chai in wide-brimmed fired clay cups (called kullarhs) that are thrown out the window after use. "Garam Chai", or hot chai, is often served with Indian fried snacks, called samosas or pakoras. While there is not a formal ceremonial way of preparing chai, it is enjoyed by many families multiple times a day. The actual recipe varies by family and region throughout India.Ĭhai is an integral part of life in India. Allow tea to steep for 6 minutes strain into a container. Using a mortar and pestle, spice grinder, of the back of your knife, crack and crush open the cardamom, cloves, fennel seeds, and peppercorns. Add cinnamon sticks, ginger, cardamom pods, peppercorns, and tea. Spices typically include cinnamon, nutmeg, cardamom, pepper, ginger, cloves, vanilla and other ingredients. Bring water to a boil in a saucepan add cloves and boil for 1 minute. Traditional Indian "Masala Chai" refers to Indian black tea with milk, sweetener, and a unique blend of freshly ground spices. If you’re unfamiliar, chai tea is a blend of black tea leaves and aromatic spices like cardamom, ginger, star anise and cloves.
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