Chai from scratch, version one
As is so often the case these days, I'm driven to make things as organically and from 'as scratch' as possible. Having recently taken the SAIT FDPR 102 - India with Chef Ian Cowley and tried the chai he made I figured I'd see if I could nail down a version I liked as much or more.
Of course, I had to take pictures as well. It's the way I roll!
Ingredients
3 cups hot water
3 tablespoons loose black tea (I'm using Ceylon Lapsang this time around)
5 thin slices of fresh ginger
5 green cardamom seeds
1 cinnamon stick
4 cloves
1 tsp fennel seeds
4 black peppercorns
3/4 cup whipping cream
Method
Steep or simmer the tea and spices for at *least* 10 minutes. Then reduce heat just below a simmer and stir in the cream and leave on heat for another 5 minutes.
Of course, I had to take pictures as well. It's the way I roll!
Ingredients
3 cups hot water
3 tablespoons loose black tea (I'm using Ceylon Lapsang this time around)
5 thin slices of fresh ginger
5 green cardamom seeds
1 cinnamon stick
4 cloves
1 tsp fennel seeds
4 black peppercorns
3/4 cup whipping cream
Method
Steep or simmer the tea and spices for at *least* 10 minutes. Then reduce heat just below a simmer and stir in the cream and leave on heat for another 5 minutes.