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Cofftea said

Adding milk to tea... and avoiding fataliTEAS.

I love milk in my chai… I also steep my tea in boiling water which means I normally boil the water, steep it, decant, (or just add the tea in the case of instant chai), then add the milk because I don’t want to scorch or curdle the milk. I just got a Pampered Chef e-mail w/ the tip of “When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling.” While the thought of adding baking soda is weird, and even a bit icky, does it work? Is it really possible to boil milk?

11 Replies
Chef8489 said

I love to steep my chai in milk. I dont use water at all.I just watch the milk carefully to prevent scorching. Another option is to use a double boiler to heat the milk. This way steam is the only heat source to touch the heating container.

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I boil milk all the time for my mashed potatoes and baking. The first thing to note is that you cannot boil cold milk. I pour the amount of milk I want into a cup and let is start to come to room temperature a bit, until it is not frigid to the touch. Then I put it in a pan over a medium to low heat and stir constantly. The milk will never come to a rolling boil but you will start to see bubbles especially on the edges of the pan. I stir with a flexible spatula becuase you need to be sure to scrape the bottom of the pan occasionally. I never pour in baking soda.

Even better you can boil heavy whipping cream :)

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Yogic Chai said

We make chai everyday at least twice a day, for us (me, wife & kids) and for local Yoga studios to whom we deliver our Chai to.

We always boil half water, half milk with our mix of assam, cardamom, ginger, cinnamon & cloves…and so they do in the streets of India…its not a problem at all, but you do have to keep an eye on the mik as it will come to the surface very quick and you can end up with a big mess.

Just wait for it to boil and then let it simmer for 3-5 min. Adding fresh grated ginger can curd the milk sometimes, it depends on how juicy the ginger is.

Cofftea said

Didn’t know that about ginger. Noted.

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All of these are great ideas for how to accomplish the goal. Has anyone experimented with soymilks and other non-dairy options? Perhaps those with less sugar added? Does it make a difference?

LauraR said

Soy milk is great with chai….especially those that are pre-sweetened such as a concentrate.

Cofftea said

gvillecreative, what do you mean “with less sugar added”?

I actually am allergic to an enzyme/preservative in many dairy products, so I have to opt for soy milk. I use the “no sugar added” Silk variety, and I think that works best with chai. While I normally do add a sweetener to my teas (I’ve got a sweet tooth!) I typically don’t with chais. However, I do steep chais for longer than I do brew other teas, and sometimes need soy milk to balance it out. I’ve noticed a better, spicier taste with the “no sugar added” Silk.

Just putting in my two cents! :)

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I bring my water & milk (2:1) to the boil, add the tea and whatever else is going in (ginger/cardamom/peppercorns/chillie/cinnamon/cloves/chocolate/bay leaf/whathaveyou), then simmer for approx 2min .. After that I let it sit off heat for another couple of minutes before decanting into a coffee press (just easy to pour from) .. And for the record my ‘milk’ could be cows, soy, or coconut – I’ve yet to have anything curdle in years of making it this way ?!

Cofftea said

bay tea (erhm tisane)…hm. That’s a new one. :)

Sounds odd I know, but I saw it listed as an ingredient in a Masala mix once so thought I’d give it a try :P

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