BAH!! Once again the world has lost it’s mind and I am sooo done with it all. Time to wander into the kitchen and prep a cup of comfort and peace for myself.
I speak of Chai, or Chaa depending on who you speak to, and of the many Chai’s in existence, (there exist at least ten chais for every cook), I’ll go for Masala chai. Good black tea simmered with a mix of warming spices, tempered with whole milk.
Given the day and my attitude, I WILL add a tot of Old Monk Rum to my cup.
Masala chai (/tʃaɪ/; lit. ’mixed-spice tea’) is a tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. Originating in South Asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared as a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates.
The term “chai” originated from the Hindi–Urdu word “chai”, which was derived from the Chinese word for tea, cha (see Etymology of tea). In English, this spiced tea is commonly referred to as masala chai, or simply chai, even though the term refers to tea in general in the original language. Numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. By 1994, the term had gained currency on the U.S. coffeehouse scene.
- Fine Mesh Strainer
- 2 ea Cardamom pods Crushed
- 2 ea Clove Crushed
- 1 inch Ginger Peeled and sliced thin
- 1 ea Cinnamon Stick Crushed / Broken
- 1 ea Star Anise Crushed / Broken
- 2 tsp Loose Black Tea Good Tea, Please
- 2 cups Water
- 1 cup Milk Whole, the good stuff
- 2 tsp Sugar "China White"
- In a small pot over medium heat bring the water to a boil
- Add the tea and spices, simmer for 2 minutes
- Add the milk, bring to a boil, we want bubbles
- Remove from the heat for 60 sec until the bubbles stop
- Bring the char back to a boil, remove from heat when the bubbles form once again
- Simmer until the color and texture desired are achived ( I go for 3 minutes)
- Add the sugar, strain into mugs and serve.
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