Chai Tea

On blustery winter days, I like curling up with a thick book and a hot cup of tea. An entire cabinet (3 shelves)  in my kitchen is filled with different teas. From peace to green, I have over 50 varieties of tea from all over the world, including Denmark, Kenya, and India. When friends travel, they come back with tea parcels, and I love making them a cup while I listen to their adventures. Out of all of the options, my favorite tea is chai.

Chai tea is a spicy blend of ginger and cinnamon, and it reminds me of home. I drink chai three times a day, and teatime is when my family gathers and we recount our experiences and thoughts. While there are many recipes for chai, this one is my favorite:

2 cups water
1/2 tsp. freshly grated ginger
4 whole cloves
4 cardamom pods
1 cinnamon stick, broken into small pieces
2 cups whole milk (I use skim milk, but most people prefer whole)
2 tbsp. sugar, to taste
2 tbsp. loose black tea (Assam or Darjeeling)

In a small pot, boil water, ginger, cloves, cinnamon, loose black tea, and cardamom. Once it boils, add milk and sugar and boil again before removing from heat and straining the tea before pouring it into teacups.

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