Home Made Spice Milk Tea

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    Nov 01, 2011 10:34 AM GMT
    Oo yay! Yesterday my fam went shopping and I gave them my shopping list.. I know have whole cinnamon sticks, whole nutmeg seeds, cloves, anise seeds, fresh ginger, and black pepper to cook with my tea and milk....

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    Now sipping delicious masala chai! MMMMMM

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    NOw just some cardamom and it will perfect! icon_biggrin.gif
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    Nov 01, 2011 12:35 PM GMT
    O thats easy really... just thrown in all those spices to your own taste... I like it rather spicy, so its heavy on the spice.. but you being a newfy you'll probably prefer just a hint of each spice... if you use powders you can dose it to your taste

    Since I use fresh cut ginger and whole spices, I tend to first boil them in water with the amount of tea I like for one cup.. (use about a half cup of water)... one teabag is just fine if you dont have any loose black tea ... (use black tea... any kind will do).. to get alot of flavour I put the fire nice and low

    So boiling the spices and tea until the water is nice and dark, I now remove the things I want to reuse.. the nutmeg, the cinnamon stick... and store them away (waste not, want not, especially spices)... I do not reuse the peppercorns/cloves, but I suppose you could....

    Now I add a half a cup of milk and put the fire back very high and watch over it until the milk comes to a boil (the bag and other spices are still in the mix).... when the water rises (bubbling) and the milk foams, I put the fire on low... MAKE SURE you are standing over the milk the whole time, as otherwise you may miss that point and your chai will be boiling over....

    Now I wait a few more minutes till teh chai looks like there is just a bit of a film forming over the milk.. this is when you know its done... you have to strain the mix with one of those strains you use for tea among others.... like the metal mesh ones with small holes... that way the pepper, ginger, tea etc will not get into your cup....

    And your done.. enjoy icon_biggrin.gif
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    Nov 01, 2011 12:36 PM GMT
    Edit: every region in South Asia will do it slightly differently.. but this works for me ;)
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    Nov 02, 2011 2:17 PM GMT
    oops, I forgot to tell you theres sugar in this recipe as well.... you should add it to taste though.. and perhaps you might prefer honey or agave, any old sweetener will do.. my mom drinks it without sweetener for her health.. but without the sweetener I find the taste of the tea too strong.. if you do that I would let the teabag steep much shorter
  • LJay

    Posts: 11612

    Nov 02, 2011 2:25 PM GMT
    Are you guys fans of Penzey's?
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    Nov 02, 2011 2:30 PM GMT
    ^Doesnt matter where you get the spices... its the spice that matters!