Friday, 21 October 2016

Homemade Chai Tea

Adapted from a recipe on The Hathi Cooks. For Chai Latte add twice as much milk.


 Homemade Chai Tea
(makes 1 large cup or 2 small)

Ingredients

1/2 cup non-dairy milk
1/2 cup water
1 to 2 tsp. vegan sugar, or agave
1 tsp. loose tea leaves
1-2 whole star anise
1/4 tsp. chai masala  see recipe below


Method

Pour all ingredients into a saucepan.
Place over medium heat.
Allow to heat until small bubbles appear around the perimeter of the milk.
Stir the chai, scraping the bottom to avoid scalding the milk.
When the milk comes to a boil, turn off the heat and stir well.
Bring to a boil once again, turn off the heat and stir well.
Allow to steep for a few minutes.
Strain carefully into a cup, and serve.



Chai Masala
Makes about 1 cup of chai masala.

Ingredients

16 g. whole black peppercorn (or finely ground, same weight. Volume: 1 cup + 7 Tbsp)
25 g. whole dried ginger or ginger powder (Volume: 1 cup + 8 Tbsp)
10 g. cinnamon sticks (or finely ground, same weight. Volume: 1/4 cup + 2 1/2 Tbsp)
10 g. whole cardamom seeds (or finely ground, same weight. Volume: 1/2 cup + 1/2 Tbsp)
1 g. whole cloves (or finely ground, same weight. Volume: 1 Tbsp)
1 g. nutmeg (or finely ground, same weight. Volume: 1 Tbsp)


Method

If you are using whole spices, weigh out the appropriate amount, place in spice grinder and grind into a fine powder.
Mix all the spices together, store in an airtight jar in a cool, dry part of your kitchen.
Do not expose to too much sunlight.

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