My reward for a lot of work and well under 8 hours of sleep for the past 5 or so days was a big saucepan of this.
It smells so spicy, yet sweet. It’s homey, yet exotic. It warms you up but tickles your taste buds ever so slightly. When it’s simmering in the pot, the aroma rises, sweeps out, and perfumes the entire room.
I’ve found that, once the milk has begun to froth and you shut the stove off, it gets better the longer you let it sit, but I often can’t wait longer than 10 minutes. The milk adds an almost malty quality to the scent. The tea itself is rich and creamy, with a hint of sweetness [I use two tablespoons of sugar] and a puff of heat from the spices. Unequivocally delicious. If teas were blankets, this one would be a chenille throw.
Usually, I make enough of this to stick some in the fridge and drink later, because this is equally good chilled. But today, I needed to consume every last drop. So I did.
Best reward ever.
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There is nothing that feels as warming and loving as a pot of real chai made with milk and sugar instead of water. I’ve reboiled my spices and tea in more milk when I ran out and it worked great.
I’ve never had chai chilled – never even crossed my mind. Yet now I’m dying to try it with Adagio’s Thai Chai.
Yea, you made some chai!!! I totally agree that a good chai made the traditional way is like a chenille throw. I love my chai hot, but we did have some left over in the fridge too that was tasty chilled.
@Carolyn I can’t seem to make my chai any other way. I tried doing it raw once and all I could think about was how good it was with the other stuff. It’s the only tea for which I crave additives.
@Auggy Ooooh you should. It’s sooo good.
@LENA F. Yay indeed! I needed it. In fact, it might happen again before the week closes. I’m grumpy and I’ve got a lot of stuff that needs doing.
oh wow! I want some of this right now! i’m going to have to wait until later, though.
There is nothing that feels as warming and loving as a pot of real chai made with milk and sugar instead of water. I’ve reboiled my spices and tea in more milk when I ran out and it worked great.
I’ve never had chai chilled – never even crossed my mind. Yet now I’m dying to try it with Adagio’s Thai Chai.
Yea, you made some chai!!! I totally agree that a good chai made the traditional way is like a chenille throw. I love my chai hot, but we did have some left over in the fridge too that was tasty chilled.
@Carolyn I can’t seem to make my chai any other way. I tried doing it raw once and all I could think about was how good it was with the other stuff. It’s the only tea for which I crave additives.
@Auggy Ooooh you should. It’s sooo good.
@LENA F. Yay indeed! I needed it. In fact, it might happen again before the week closes. I’m grumpy and I’ve got a lot of stuff that needs doing.
oh wow! I want some of this right now! i’m going to have to wait until later, though.