Guest guest Posted August 6, 2009 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2009 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2009 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2009 Report Share 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 Link to comment Share on other sites More sharing options...
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