Prep 20 mins
Cook 2 hrs
Garam masala is the combination of Indian spices that is so popular in regional cuisines of India and in its famous chai tea. However, we've discovered it's even more delicious in coffee. If your coffee vendor carries Mysore, India's most famous bean, sample it with this wonderful recipe. The 2 hrs cook time is chill time.
- 709.77 ml cold mineral water
- 5 slice fresh ginger (thin slices, peeled then sliced)
- 12 whole cloves
- 1 cinnamon stick
- 4.92 ml anise seed
- 1.23 ml ground cardamom or 3 whole cardamom pods, crushed
- 29.58 ml fine ground coffee (mysore or your own favorite)
- 236.59 ml whole milk
- 29.58 ml jaggery or 29.58 ml dark brown sugar
- 29.58 ml buckwheat honey or 29.58 ml other strong honey
- In a saucepan, add ginger, cloves, anise and cardamom to the cups of water.
- Break the cinnamon stick and add it to the mixture.
- Heat over medium heat until the water boils, then reduce the heat to a simmer and cook for about 15 minutes.
- Add the coffee, stir, and let steep, off the heat, for about 5 minutes.
- Using a fine meshed filter or cheesecloth, pour the coffee through and into a bowl.
- Pour the strained coffee into a clean saucepan and add the honey, sugar and milk and heat almost to boiling then remove the pan from the heat, pour into a heat-proof pitcher, cool then refrigerate until it is chilled, about 2 hours.
- To serve, add ice to squat glasses, pour on the chai coffee, and enjoy. Recipes easily doubles.
wow lots of flavor try this
Just realized I didn't review this. Enjoyed warm and cold. A treat, thanks! I used decaf coffee.
Mmhh... I confess that I coundn't wait 2 hours (step 6). So I placed the coffee in the freezer and after 30 minutes it was cold enough and I could proceed.
I prepared this delish only for me,
Thanks a lot for all your wonderful and genial coffee recipes and variations!