Strangely, during the hottest part of Summer (so far, at least) I find myself in a conversation on Facebook about how to make chai.
My wife and I, during the winter, often keep a pot going for a week or so. (By the end of that time we're sick of chai and switch back to other teas.)
To make a big pot of chai, use two tea balls and a big sauce pot. In one tea ball put plain black tea. In another put whole spices: cinnamon, nutmeg, cloves, black pepper, ginger, star anise, and allspice.
Serve with a ladle, filling a mug half-way and then adding milk for the other half.
Change either tea ball as needed.
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