The autumn chill nudged me to start my day with some chai today. My recipe is inspired by Nepalese Milk Chai. This makes a big mug, about 2-3 cups. Warning: high octane ! Here’s how I make it – 20 minutes:
Toast in a saucepan:
3 green cardamon pods
a few fennel seeds
a few peppercorns
a bay leaf
2-3 whole cloves
half a cinnamon stick or 1+ teaspoon
4-6 thin fresh ginger slices
a piece of dried tangerine peel
Once fragrant add 1-2 cup boiling water.
Bring to boil.
Add 1-2 cup room temperature whole milk.
Bring back to boiling.
Add 1-teaspoons strong black tea (loose, or from a tea bag or two)
Let boil and foam up.
Add a pat of butter.
With a ladle or big spoon stir and “pull” the tea. If bubbling over remove from heat to settle it back down. Repeat for a few minutes. Adjust fluid levels as necessary.
Take off heat and “pull” again if desired (pour it back and forth between two containers to develop foam).
Strain into a mug and enjoy.
aletheus; a compendium 