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We prefer steeping first in water alone because we find it makes a stronger infusion than adding the milk too soon.
Ginger is a must have.Add ginger in water and let it simmer before adding milk, else it can curdle the tea sometimes. Whether you’re taking a moment to ground yourself with a warm cuppa or enjoying a soothing nightcap with your favourite friends, every tea lover needs a T2 teapot in their life. Strain or remove the tea bag — If you’re using a teapot with an infuser, remove the loose-leaf tea by straining the tea through a tea strainer or removing the tea bags from the teapot. The end product of this recipe isn’t what I was hoping for. In fact, the appearance was more like the contents of an ill baby’s nappy than the remnants of a fine cuppa. Sugar - regular granulated sugar is commonly used to sweeten chai. You can use brown sugar or jaggery as well.
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Add the water into the teapot and allow the tea to steep — Once the water is boiled, pour it into your teapot, making sure you cover the leaves and that they’re fully immersed in the water. Allow the tea to steep for the recommended time. Be sure to use high quality tea, spices you like, and steep for as long as you like. A lot of it is just a matter of personal taste more than what may or may not be considered "correct." Swaps and Substitutions While water is heating, crush spices using a mortar and pestle or a coffee/spice grinder.Add the crushed spices to the water.
Feel free to add whatever sweetener you like. In India, they use an unrefined sugar, called jaggery. Maple syrup, honey, brown sugar, coconut sugar, stevia, any sugar substitute, or even condensed milk all work great.For a more authentic recipe and to learn more about this delicious Indian tea, see this video from Bhavna’s Kitchen. How to Make Chai Tea I boil it twice, because I think that extra boil helps to deepen the flavors and steep the tea even more. The recipe was passed down in grams, I’ve tried to convert it into conventional measurements, but please be aware that the conventional measurements are of the finely ground not the whole spices. Please note, you will get best results if you weigh the spices, it’s most accurate.
like most teas. There is an art to making Chai that is best mastered using only the finest, purposefully designed tools It’s the perfect drink to enjoy cuddled up with a blanket and a good book. Or make a big batch and reheat on the stovetop or in a milk frother on busier days.You might hear people saying “Chai Tea” commonly in US. However “chai” translates to “tea”. So you are almost repeating the same word again 🙂 Start feeling like a true chai aficionado and create a daily ritual to look forward to with your chai teas with this ar-tea-stic chai pot from Prana Chai. Milk - I use whole milk for my chai and my water to milk ratio is higher because of that. If you are using 2% milk, I would add more milk and less water or else your chai may end up watery. I added a little fresh turmeric and ginger root to mine also…do you know if the root would have more anti-inflammatory benefits than the powder? Adjust the water to milk ratio to your taste. This comes with practise. You can go with the ratio in this recipe and change it up to your personal preference.
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