Watersnake
Member
Chai is an indian tea. Now, while this recipe does not call directly for herb, use your imagination. I worked developing this, and most people have liked it.
Here we go:
A delicious chai developed over a period of time. Amounts depend upon your taste, and can be varied. (I don’t dig anise for instance, but I miss it if just a tad is not in the mix.) Go to a reliable organic store for good fresh and less expensive products!! Or shop online at Penzie’s the best supplier of fresh spice I ever found. http://www.penzeys.com/ Don’t skimp on freshness or quality. You may have guessed Chai is a passion of mine.
6-7 Cups water at a simmer in a nice sized pot
½ Tsp fennel or anise seed
8-10 green cardamom pods
10 cloves
5 allspice seeds
1-1 ½ cinnamon stick
1/4 tsp black pepper corns
*½ of a good sized slit and scraped vanilla bean
unless using extract. If so see below.* I like to O.D. on vanilla.
Crush the seeds a few times with mortar and pestle, then add:
About 1” ginger root, sliced & well smashed, & not necessary to peel.
After water is at a slow boil add above ingredients
Simmer for 15 min, stir occasionally, and watch carefully
Then add 4 (plus or minus) tbsp. good quality black loose tea…Irish Breakfast or Darjelling, for instance…NO Green Tea!!! It’ll ruin it…no decaf either. Add:
1 Cup milk (Goat’s milk is really good, or half & half)
*1-2 tbsp vanilla extract if not using vanilla bean*
Watch it closely. Stir frequently for about 10 min so no scorching happens,
treat it like a baby.
Strain very well
Add:
6 Tbsp honey, turbinado or brown sugar or to taste, or use Splenda if you need to for medical reasons.
Gee, I wonder what a little tincture might do in this????
Oh yeah, this is really good too:
Chai cake
Reduce the above by light simmering
Use in place of moisture in home made scratch (or store bought)
White cake mix . Bake as usual. Dust while warm with confectioner’s sugar
and cinnamon mixture light on the cinnamon. Cool before cutting. Mmmmm.
Here we go:
A delicious chai developed over a period of time. Amounts depend upon your taste, and can be varied. (I don’t dig anise for instance, but I miss it if just a tad is not in the mix.) Go to a reliable organic store for good fresh and less expensive products!! Or shop online at Penzie’s the best supplier of fresh spice I ever found. http://www.penzeys.com/ Don’t skimp on freshness or quality. You may have guessed Chai is a passion of mine.
6-7 Cups water at a simmer in a nice sized pot
½ Tsp fennel or anise seed
8-10 green cardamom pods
10 cloves
5 allspice seeds
1-1 ½ cinnamon stick
1/4 tsp black pepper corns
*½ of a good sized slit and scraped vanilla bean
unless using extract. If so see below.* I like to O.D. on vanilla.
Crush the seeds a few times with mortar and pestle, then add:
About 1” ginger root, sliced & well smashed, & not necessary to peel.
After water is at a slow boil add above ingredients
Simmer for 15 min, stir occasionally, and watch carefully
Then add 4 (plus or minus) tbsp. good quality black loose tea…Irish Breakfast or Darjelling, for instance…NO Green Tea!!! It’ll ruin it…no decaf either. Add:
1 Cup milk (Goat’s milk is really good, or half & half)
*1-2 tbsp vanilla extract if not using vanilla bean*
Watch it closely. Stir frequently for about 10 min so no scorching happens,
treat it like a baby.
Strain very well
Add:
6 Tbsp honey, turbinado or brown sugar or to taste, or use Splenda if you need to for medical reasons.
Gee, I wonder what a little tincture might do in this????
Oh yeah, this is really good too:
Chai cake
Reduce the above by light simmering
Use in place of moisture in home made scratch (or store bought)
White cake mix . Bake as usual. Dust while warm with confectioner’s sugar
and cinnamon mixture light on the cinnamon. Cool before cutting. Mmmmm.
