Hand crafted chai – blended two weeks ago for the flavour to mingle.
So, I place a double serve (4g) in an infuser with a quarter cup od boiled water, and let steep for 6 minutes.
Then I add half a cup of cold milk and two sugars.
Then, it goes on the steam wand of the esspresso machine. I end up with a hot and foamy cup, which I sprinkle with a blend of cinnamon, cardamon and sugar all ground to a fine powder together
The result is a sweet, mingled flavour that holds you attention for about 15 minutes after you have finished. The aniseed flavour of star anise and the warm black pepper give you the foretaste, cinnamon and tea tend to linger.
Also chills well.
Preparation
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Share your recipe?;)
Happy to oblige!
50% Darjeeling (Gidephar), 30% Ceylon Lover’s leap, 20% Australian Daintree Bulk.
Take 400g of that and mix with roughly ground spices (5 whole star anise, 3 cinnamon sticks, 15 peppercorns, 5 pimento, 8 cloves, 6 green cardamon pods, 2 brown cardamon pods). Give it two weeks to develop it’s flavour!
For the sprinkle, 100g granulated sugar, 1 cinnamon stick, 5 cardamon pods, put in a little spice grinder and ground till it grinds no more – should be a fine powder.
Alos, I use a 5% fat Jersey Milk for Chai. It’s a wonderful idea. Never use ‘supermarket’ milk!
Whoa! OK totally was not expecting a blend of 3 teas for the base:) Pimento… that’s a new one:) I’ve never heard of a chai w/ ground spice- all the ones I’ve had were whole, unless of course it was chai latte mix.
The spices are chopped to about 4-6 mm at biggest. The flavour disperses better, and the bits fit in the infuser!
The daintee in the base is sensational. Not sue if people outside of Australia know of it. It has a spicy, earthy undercurrent. I always follow a steak with a Daintree!
Share your recipe?;)
Happy to oblige!
50% Darjeeling (Gidephar), 30% Ceylon Lover’s leap, 20% Australian Daintree Bulk.
Take 400g of that and mix with roughly ground spices (5 whole star anise, 3 cinnamon sticks, 15 peppercorns, 5 pimento, 8 cloves, 6 green cardamon pods, 2 brown cardamon pods). Give it two weeks to develop it’s flavour!
For the sprinkle, 100g granulated sugar, 1 cinnamon stick, 5 cardamon pods, put in a little spice grinder and ground till it grinds no more – should be a fine powder.
Alos, I use a 5% fat Jersey Milk for Chai. It’s a wonderful idea. Never use ‘supermarket’ milk!
Whoa! OK totally was not expecting a blend of 3 teas for the base:) Pimento… that’s a new one:) I’ve never heard of a chai w/ ground spice- all the ones I’ve had were whole, unless of course it was chai latte mix.
The spices are chopped to about 4-6 mm at biggest. The flavour disperses better, and the bits fit in the infuser!
The daintee in the base is sensational. Not sue if people outside of Australia know of it. It has a spicy, earthy undercurrent. I always follow a steak with a Daintree!