The Steaming Cup

Archive for the ‘Chai’ Category

Vanilla and chai work very nicely together

Vanilla might not be part of a traditional version of chai, but its not an addition you want to miss. It helps to mellow out the spiciness of the tea.

• 4 cups water
• 3 allspice, whole
• 5 cloves, whole
• 1 cinnamon stick
• 1 vanilla bean (1-inch)
• 1/3 cup honey
• 1 tbs loose black tea leaves

In a saucepan, heat water along with all the spices. Bring to a lower simmer, and let steep for about 5 minutes. Add tea leaves, and continue to steep for another 5 minutes. Strain out the tea, and stir in honey. Serve hot.

Serves 4.

Green tea does work very well as chai, though you could always use black tea if you prefer

A recipe for chai tea, with extra milk. Not all chai recipes call for black tea. Using green tea will change the flavour entirely, making it fresh and bright.

• 4 tbs loose green tea
• 6 whole cloves
• 1/2 ground ginger
• 1 tsp cinnamon
• 1 cup milk
• 4 cups water

Boil water, then simmer with cinnamon, ginger and cloves for about 10 minutes. Add tea and steep for another 5 minutes. Add milk and heat until near boiling. Strain out the spices and tea leaves. Serve chai with a bit of honey.

Serves 4.

Hopefully you have some saffron sitting around for this unusual recipe.

Beware, saffron is mighty expensive. But it does make this tea recipe stand out. If you don’t have saffron, try a dash of tumeric instead.

• 8 tsp black tea, loose
• 8 cups water
• 12 green cardamom pods
• 8 tsp sugar
• 1/2 tsp saffron threads

Heat water with cardamom, sugar and saffron. Simmer until reduced by half. Add tea and steep for about 10 minutes. Strain out tea and spices, and serve hot.

Serves 8.

Condensed milk makes this a very rich version of chai

A traditional spiced tea (or chai) recipe. It’s rich and creamy, and spiced just right. Add as much honey as you like for some extra sweetness.

• 4 cups water
• 8 tbs loose black tea
• 8 whole cloves
• 1/2 pint condensed milk
• 1/4 tsp cardamom, ground
• 1/2 tsp ginger, ground

Heat water to almost boiling, and steep tea leaves for 5 minutes. Strain out tea and add remaining spices. Simmer for 7 or 8 minutes. Strain again. Add condensed milk and sweeten with honey.

Serves 8

Wrap your hands around a hot cup of chai today

Chai can be so warming so be generous with the spices. This recipe only has a few.

• 2 cups water
• 4 tsp loose black tea
• 1 piece of dry ginger
• 3 cardamom pods
• 3 whole cloves
• 1 small cinnamon stick

Bring water to a boil, then add tea and spices. Boil for another 30 seconds or so, then remove from heat. Let steep for a minute or two. Strain out tea and spices and serve. Serves 4.

Enjoy some spicy chai tea next time there is a cold day outside.

Not sure if this actually comes from Kashmir, but it’s a delightful chai recipe anyway.

• 1 tsp loose black tea
• 4 cardamom pods
• 1 small cinnamon stick
• 4 cups water
• 2 tbs powdered almonds
• Pinch of saffron threads
• Honey

Break cinnamon stick into small pieces, and bruise the cardamom pods. Add spices (not almonds) and tea to water, and bring to a boil. Reduce to a simmer and let steep for 4 to 5 minutes, then strain. Put a teaspoon of almond powder in the bottom of each of four cups, and pour hot tea over. Add honey to sweeten, if desired.

Using whole spices in your chai makes for easy measuring.

A creamy chai with the zip of whole peppercorns.

• 2 cups water
• 1 cup milk
• 1 tbs black tea leaves
• 1 3-inch cinnamon stick
• 4 whole cloves
• 4 whole black peppercorns
• 4 whole cardamom pods
• 4 tsp sugar

Heat water to simmering and add tea leaves. Let simmer and steep for about 3 minutes, then stir in the sugar and spices. Continue to simmer for another 5 – 10 minutes, depending on how strong you want your chai. Then pour in the milk, and keep heating until it’s all warmed through.

Strain out the spices and serve hot.

Take your time and savor this spicy chai recipe

Yes, this recipe takes a large number of spices. You don’t want a skimpy cup of chai, do you?

• 5 cups water
• 10 1-inch pieces of ginger
• 4 cinnamon sticks
• 1 tsp cardamom pods
• 2 tsp whole peppercorns
• 1 tsp whole cloves
• 1/2 tsp fennel seeds
• 1/2 tsp licorice root
• 1/2 tsp allspice
• 3 tbs honey

Combine all spices and water in a saucepan. Cover and simmer for 30 minutes. Remove from heat, and let steep for another 20 minutes. Strain out the spices and stir in honey.