Chai Tea
A popular coffee-bar alternative to a latte, Indian-inspired chai combines black tea, spices and milk. The savour notes from black pepper and cardamom in this version give it a wonderful aromatic complexity. Thanks go to Jane for the recipe.
INGREDIENTS
(These ingredients make a concentrate to be added to hot milk)
- 1 two-inch piece of fresh ginger, cut into thin rounds
- 2 cinnamon sticks (they should be at least ten inches)
- 2 tsp black peppercorns
- 10 whole cloves
- 6 cardamom pods
- 4 cups cold water
- 2 Tbsp loose black tea (Jane used English Breakfast, but says that Darjeeling is another possibility)
- 1/2 cup packed golden brown sugar.
METHOD
- Combine the first five ingredients in a medium saucepan.
- Using a mallet or back of a large spoon, lightly crush or bruise spices.
- Add 4 cups of water. Bring to a boil over high heat.
- Reduce heat to medium-low, partially cover pan, and simmer 10 minutes.
- Add black tea and sugar and simmer 5 minutes.
- Take off the heat and pour liquid through a sieve.
- Return the liquid to pan and boil up for about 10 minutes to reduce it a bit.
- Jar and refrigerate.
1/3 of a cup of this chai mix to 2 cups of milk is the best mix, but this is a personal choice. Heat the mixture in the microwave and enjoy.
