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Recipe for weaselchai

What do I know from chai? I’m a small furry mustelid from Tennessee. I went on YouTube and watched Indians make the stuff. Which is so simple, turns out, the easiest video to follow wasn’t even in English.

Per the instructions, take 2 parts water and 1 part whole milk. Bring it to a simmer, add chai, bubble for three minutes, add sugar and done. If you’ve bought a decent chai mix, that’ll make a very fine drink. There are some nice mixes to be had online.

But what’s the fun in that? What I actually do is boil the water by itself first, including any ‘hard’ ingredients like stick cinnamon or cardamom pods that could use a good boilin’. I let that chunder until I remember it’s on the stove. Then I add the milk and any ‘soft’ ingredients: things like tea that shouldn’t boil too long. Let it all come back to a simmer and then strain into a pre-warmed thermos flask with lots of sugar.

Things that really should be in chai: water, milk, tea, cinnamon, cardamom, ginger root, sugar.

Things lots of people put in chai: star anise, cloves, peppercorns, orange peel, nutmeg.

Things that can be put in chai: anything. AN-Y-THING. Any spice you like the taste of, any herbal remedy that wants boiling. I know a herbalist who puts turmeric in it. The only error I’ll admit to so far is hops (fine in an herbal tea, too bitter for a sweet chai).

I stole the image from this article on whether it’s okay to re-use tea. It’s an interesting article (and, from the looks of it, a good American tea supplier). Read it if you care.

March 5, 2019 — 8:28 pm
Comments: 6