So after the whole white tea thing, I was craving something a little more substantial, so I decided to combine finishing off this sample, getting rid of some milk that’s kind of on it’s last legs, and trying out Takgoti’s Chai Method, which appears to be the official way of preparing chai properly according to Steepster, since I’ve seen it mentioned so many times with reports of excellent results.
I have copy pasta’d the method (from somebody else’s entry) here for people’s (and my own) convenience:
1 cup of water, 1 cup of milk/milk equivalent , 1 tbsp of sugar, 1 tbsp of chai
Boil water and sugar together in a saucepan until sugar dissolves into water.
Add the chai, then simmer for 5 minutes.
Add the milk, simmering and stirring.
When it comes to a boil (be careful that it doesn’t boil over!), turn the heat off and let it sit for a long time. Like 7-10 minutes long. (I went with 10)
Strain and serve.
This is yummeh, first of all. And nice and filling to boot. I love the taste that milk gets after its been cooked. I’m pretty paranoid about it boiling over, though, so I think I may have jumped the gun a bit with taking it off the heat. Also, I think in the future I’ll use less sugar though – this was a bit too much and covered up the taste of the actual chai a leetle too much. This also meant that a lot of what made this particular chai unique was covered over, though I still get some apple if I concentrate. I definitely want to try this with the Golden Moon Kashmiri Chai.
