Wednesday, June 27, 2012
Herbal Chai Tea
Have you had some Chai lately? No?
You should, its good for your soul.
Its one of my favorite things, so like Oprah I shall share my recipe.
Chai (pronounced as a single syllable and rhymes with 'pie') is the word for tea in many parts of the world. It is a centuries-old beverage which has played an important role in many cultures.
Chai from India is a spiced milk tea that has become increasingly popular throughout the world. It is generally made up of:
rich black tea
(mine is herbal)
a combination of various spices
Besides the benefit of no caffeine, the herbal variety of Chai is significantly cheaper.
I use Celestial Seasonings Bengal Spice:
"Brimming with cinnamon, ginger, cardamom and cloves, a cup of our aromatic Bengal Spice® tea is like a trip to an exotic spice market in a faraway land. This adventurous blend is our caffeine-free interpretation of Chai, a piquant Indian brew traditionally made with black tea. Try Bengal Spice with milk and sugar for a true Chai experience."
Four to five bags for 1 quart of boiling water
I leave to steep until its cool enough for me to put my (clean) hands in the water
This got left overnight - just because
Squeeze out the bags (without busting them)
Add the amount of sweetener you like (somewhere between 1/3 cup to full cup is good - I did little over 1/2 cup sugar)
** Now this is your Chai syrup. You can stop here and leave it - just make a cup at a time, adding equal amounts of milk to syrup - heat up again if you prefer it hot, we drink it iced.
I just go ahead an add 1 quart of soy milk at this point (I think it tastes better with soy milk, but any milk of your choice will do... cow, almond, rice, breastmilk (just kidding)...
It turns this beautiful caramel color
And then pour over ice. Heaven in a glass.
If I don't have chai, I'll crai.
(that line stolen from my friend Robert)