17 August 2010

Cuppa chai, love?

About a year or so ago I was staying with Millie at her old flat in Taupo (it was mean, right by the airport, runway playground!!) and, as happens in Taupo during winter, we were getting a trifle chilly.  Mil started making chai for everyone, creamy, fragrant spiced goodness.  And not from a lipton box or sugary syrup bottle either, she was making it from scratch.  It was the first time I had ever had a chai tea (or chai latte is, I suppose, more appropriate, given there's milk in here and it's got quite a creamy texture) and, having tasted imitations since, hands down the best.  She learnt the basics of what to do when travelling in India, and from there it's really a matter of taste.  If Millie reads this she may notice a couple of alternations from her usual modus operandi, as chances are I've forgotten/changed/added bits along the way.  So, get a pot, something to use as a strainer, and simmer your way to a piece of terrestrial heaven. 

2 tbsp fresh ginger, sliced
4 whole cloves
6 cardamom pods, bruised (basically smack 'em)
1 cinnamon stick
1 tbsp raw sugar
1 tbsp honey (use two, if you haven't any raw sugar)
1 black tea bag
1 cup milk
1 cup water
  1. Put everything in a pot, over medium heat on the stove.  Slowly heat through, allowing the tea bag to steep. 
  2. When the tea has a good colour remove the tea bag and the ginger pieces (this is to taste, I don't like mine too gingery).
  3. Strain from pot into a pourer, or directly into 4 cups - I pour mine from the pot into a coffee press (bodum etc) and use the strainer in that. 

1 comment:

  1. Fantastic! I'm glad someone has listened - pre-mixed masala chai is nasty - so much better when you can make it to taste! 1 little extra recommendation.... depending on your time, you can let the spices bubble for longer before adding the tea bag - making it super rich and spicy. Yum!! thanks alana! xx