Prep 5 mins
Cook 10 mins
Chai Adani is one of my favorite teas. It's served every where all year round, you can get it at humble road side tea stands to fancy coffee shops. The ginger and cloves are the most dominant flavours in this lovely tea. If you don't have loose tea you may use a tea bag. Tea is drank very sweet here, so add sugar to taste.
- 1 rolled cinnamon stick, broken
- 3 green cardamom pods (slightly peeled)
- 5 cloves
- 1⁄4 teaspoon ground ginger
- 3⁄4 cup milk
- 3⁄4 cup water
- 1 teaspoon loose tea
- Add all the spices, milk and water to medium saucepan, cover with a lid. Place on stove on medium heat.
- when milk mixture is almost at a boil add sugar and tea (don't forget to stir often other wise milk will scortch).
- Allow chai to come to a boil. for a minute.
- strain into a mug and enjoy.
- I normally don't strain it, just fish out the spices and pour into my mug.
Deliciously spicy but I didn't like the consistency. I thought it was thin so I added some half & half. I made a double batch & the 2nd cup was even better after the spices had steeped a little longer. I used honey to sweeten it. YUM! Made for A Culinary Tour of Yemen in the NA/ME Forum 2/14.
Mmmm...a very nice comforting drink..I used 1/2 cup of milk and 1/2 cup of water, 1 lipton yellow label teabag and 2 teaspoons sugar. I might use 2 teabgas next time since I generally prefer my tea a bit strong..thanks for this lovely beverage lemoncurd.
Great chai recipe! Like UmmBinat, I used rice milk and added it at the end. Also I used a small piece of fresh ginger instead of ground one. I'll make this definitely again! Thanks for posting! Made for Lets' PARTY December 2009.