When we were in Chile last December, our surf instructor, Ismael Herreros, got us all hooked on chai tea. He prepared a thermos of chai each morning and brought it along for our afternoon surf classes. When we would emerge from the frigid cold waters after our surf lesson, Ismael would unscrew the lid of his thermos and treat us all to a warming cup of chai.
We asked Ismael to share his recipe with us as we drove home from the beach one day, and he very casually listed off the ingredients he puts into his thermos each morning. We experimented with the ingredients and it took us several attempts to find the right balance of spices, but Michael soon mastered the art of chai tea and it’s become an afternoon ritual in our family over the past year.
We drink our chai with just the spices, no actual tea, but you can also add a tea bag or loose black tea to your concoction for a caffeinated version. And of course you can also add milk for a chai latte if you prefer it that way too. Another thing to note is that the tea turns out differently depending on the strength of your ingredients, so it’s good to experiment with the doses if it doesn’t taste just right. Here’s how we make ours:
Ingredients:
-3 cinnamon sticks
-5 slices of fresh ginger
-6 to 8 whole cloves
-2 star anise
-roughly 30 black papercorns
-8 to 10 cardomon pods (slightly crushed)
-a pinch of fennel seeds (slightly crushed)
-an OPTIONAL sprinkle of cayenne pepper if you want to add a bit of zip to your tea
-1 litre of water
Put everything into a pot, bring it to a boil and then simmer on low for 10 minutes. Using a strainer, pour into mugs. Add a bit of honey if desired (I prefer it this way) and enjoy!
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