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Meh. Of course, my definition of a yummy chai is to simmer a lot of freshly cracked spices, of my own mix, in whole milk for about 15 minutes, then throw in some darjeeling at the end. But even discounting the butterfat content of my own mixture, this just seems too bland by comparison. Hubby agrees. Our taste buds prefer my bold recipe.
so, what is your own mix? Just came across a recipe i was going to try: http://beautythatmoves.typepad.com/beauty_that_moves/2013/01/homemade-chai.html similar at all?
That recipe looks good too…i’ll have to try it. Here’s mine:
8 cups Whole milk
4 Cardamom pods
8 Whole cloves
8 Peppercorns
1 tablespoon Cinnamon chunks
2 Inches of ginger root, chopped
2 tablespoon Tea leaves
1/3 heaping cup Sugar
Heavy cream ; to taste
= Instructions =
Grind dry spices coarsely. Bring milk to a boil and simmer with spices for 15 minutes, uncovered. Add tea and simmer 5 minutes. Stir in sugar, then strain into a pourable container.
