Guest guest Posted August 6, 2009 Report Posted August 6, 2009 Kathleen, I would be very interested in your recipe for Chai Tea. I love Chai tea and buy it everytime I go to a cafe. It would be fun to make at home. Addy Quote
Guest guest Posted August 8, 2009 Report Posted August 8, 2009 Chai Latte 9 cardamom pods 12 cloves 3 cinnamon sticks 12 black peppercorns, although I have used green ones in a pinch 3-4 allspice seeds 2 tblsp dried orange peel [just dry your orange peel after you eat oranges] 2 tblsp dried ginger pieces* 3 tblsp black tea milk/soy milk/rice milk to taste Grind the whole spices, but not so much that they are flour-like. You should still be able to identify the spices. You can use a mortar and pestle or a very light grinding in an electric coffee grinder that you no longer use for coffee. I have a coffee grinder dedicated to chai latte spices and I just give it 3 quick taps on the on/off switch. Simmer the ginger*, cardamom, cloves, cinnamon sticks, peppercorns, allspice, and orange peel for 20 minutes. Turn off the heat and add the tea [you can also use green tea or omit entirely]. Allow to steep @ room temperature for 18-24 hours. Strain and put the spice remains in your compose pile. Add sugar and milk and heat when you are ready to drink. *Ginger: You can use whole fresh ginger, but I find that the chai has a much spicier flavor if you can find the pieces of ginger that are designed to make ginger tea. My local food Coop carries it in bulk. The pieces are about 1/4 inch in diameter. Kathleen Eureka CA PS: don't use too much of the peppercorns--just the right amount and it is wonderful--too much and it is bitter. I would be very interested in your recipe for Chai Tea. I love Chai tea and buy it everytime I go to a cafe. It would be fun to make at home. Quote
Guest guest Posted August 8, 2009 Report Posted August 8, 2009 YIPPEEEE I am soooooooooooooo happy that you posted this recipe!!!! ~Beth~ Kathleen Pelley <kmpelley Chai Latte 9 cardamom pods 12 cloves 3 cinnamon sticks 12 black peppercorns, although I have used green ones in a pinch 3-4 allspice seeds 2 tblsp dried orange peel [just dry your orange peel after you eat oranges] 2 tblsp dried ginger pieces* 3 tblsp black tea milk/soy milk/rice milk to taste Grind the whole spices, but not so much that they are flour-like. You should still be able to identify the spices. You can use a mortar and pestle or a very light grinding in an electric coffee grinder that you no longer use for coffee. I have a coffee grinder dedicated to chai latte spices and I just give it 3 quick taps on the on/off switch. Simmer the ginger*, cardamom, cloves, cinnamon sticks, peppercorns, allspice, and orange peel for 20 minutes. Turn off the heat and add the tea [you can also use green tea or omit entirely]. Allow to steep @ room temperature for 18-24 hours. Strain and put the spice remains in your compose pile. Add sugar and milk and heat when you are ready to drink. *Ginger: You can use whole fresh ginger, but I find that the chai has a much spicier flavor if you can find the pieces of ginger that are designed to make ginger tea. My local food Coop carries it in bulk. The pieces are about20 1/4 inch in diameter. Kathleen Eureka CA PS: don't use too much of the peppercorns--just the right amount and it is wonderful--too much and it is bitter. I would be very interested in your recipe for Chai Tea. I love Chai tea and buy it everytime I go to a cafe. It would be fun to make at home. --- Quote
Guest guest Posted August 8, 2009 Report Posted August 8, 2009 You are welcome. It is spicy. I developed it after having these limp-flavored things like Starbucks. If you like milder chai latte, you may want to play with it some so it is to your liking. Most of the milder ones contain a lot of sugar and vanilla. Kathleen Quote
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