Recipe#9896

Title: Chai 07

rec.food.recipes archive

1 pod cardamom
 2 pea-size fresh ginger (mulched)
 1-2 big size whole black pepper
 3 or 4 cloves 
 1/8 to 1/6 cinnamon stick
 1 teaspoon black tea (Brooke Bond Red label, Mamri, or Tajmahal Black tea)
 1/2 cup half and half 
 3/4 cup water 
 Put water, half and half, and tea in a pot on medium heat.  Crush   
 the first five ingredients together on a hard piece of paper.  Add
 immediately to the pot of tea.  Keep them on the stove for about
 15 minutes, keep stirring continuously.  Add sugar to your taste.
 Drain on strainer and serve in a cup.  The idea is to burn water  
 from the tea while mixing the spices into the leftover tea.  You 
 may have to experiment with the quantity of water and mild to the 
 final quantity of tea.  In my experience, 2:1 ratio works better,
 i.e. I use 2 cups of (milk + water) for making one cup of chai.  
 One cup of water is burned in the process.  This provides a smooth
 taste of chai.