What is your favourite Chai recipe?
3 tablespoons of chai marsala leaf tea in a saucepan. Boil to death, add chinese slab yellow sugar, add evaporated milk & normal milk – about half to half. That’s a treat and half! What about you? How do you like making your chai?
It depends upon the tea base. If it’s a black tea base, I’ll steep it pretty much the same way I’d steep a black tea, except that I use some extra leaf, usually steeping it at double strength (sometimes triple strength, it just depends upon the tea), and then I steep for 3 – 5 minutes, again, depending upon the tea. If it’s an Assam base, I will keep the steep time to 3 1/2 minutes or below. If it’s a Nilgiri, I’ll steep it about 4 minutes. If it’s a Ceylon, I’ll go as high as 4 1/2 to 5 minutes. Then I add a bit of turbinado sugar and steamed, frothed milk to the finished cup.