By Kathy228 on April 09, 2009
Photo by French Tart
Photo by French Tart
"If you like a creamy chai, try this one. Using whole spices instead of spice powders produces a clean taste, prevents a murky suspension, and no dregs in the bottom of the cup. Star anis and/or a vanilla bean can be added for variation. From Fresh Indian cook book, by Sunil Vijayakar. NOTE: Though this is a strongly brewed tea, some posters thought it was too strong for their taste. So I've added options to Steps 2 and 3 for those that prefer a less strong tea."
Serving Size: 1 (390 g)
Servings Per Recipe: 2
"Fabulous Kathy! I used Darjeeling loose tea, one of my favourite black teas. I opted for the with milk version and LOVED this, really loved the combination of cardamom and ginger with the other spices. I added a brown sugar cube to taste and enjoyed this in the salon for a mid-morning spicy cuppa! Made for the Asian Not Just Curries tag game, merci Kathy - a keeper, and on my next Indian meal menu! Karen/FT :-)"
"It didn't taste like the chai I remember but I enjoyed it. I made only a half batch,I used a black tea bag and I didn't simmer it for too long.From other experiences I knew ginger could get too overpowering.Thanks for sharing."
"I scaled this down for 1 serving and really enjoyed as a nice warming breakfast tea. Thanks! Made for the Asian game March 2010."
"This has a stronger tea flavour than most chai's I have tried and I have made a lot! I used orange pekoe tea bags with permission from the poster. Another time I wouldn't simmer the tea bag as long as I did. I used rice milk to be dairy free (I always do so this doesn't have any baring) and I added it after it was done as to not cause separation. Saying that, I did simmer half the time in the water as I know it picks up more flavour in water alone but it was still a little bitter. Made for India -- More Than Just Curries Tag Game."
"Mmmmmm.....ahhhhhh.....this is delicious! The only 'problems' would be that proportionally, it's a lot of tea, which makes for a nice strong cuppa but can also lead to bitterness so I would recommend increasing the sugar. I made a big batch (serves 8) and for 1 *large* mug used 2TB sugar. I figured if I sweetened the pot I would use about 1c sugar. I sweeten as I go because I found if I add sugar to the pot and then add more water to resteep, it gets all unbalanced. (imagine that, huh?) This type of recipe works well multiplied. I will nurse this for a couple days, resteeping the tea a couple times until either the spices or the tea lose their kick. ;) And it makes the house smell nice & cozy in this crappy weather! Made for M3C 11/09. Thank you!"