Hello beautiful people :]
So a friend of mine requested that I write a blog post about how I make my morning chai, as she noticed from my snpahcat that I always like to start my day with a mug full of chai yumminess.
For those of you who don't know, chai refers to tea made by boiling tea leaves with milk and some spiced. There are various versions of making chai around the world, but I adapted my own way of making it so I will be sharing my personal recipe with you today, with a list of spices that I like to use and step-by-step method on how to make it.
You will need
I also like to add Zaatar (A particular herb, similar in flavor to thyme or oregano, used in Arab and Israeli cuisine, made from various Middle Eastern herbs) to my chai to enhance its flavor. A trick I also use is adding powdered cinnamon and small pieces of a cinnamon stick.
For one serving:
- Prepare a empty pot, add one mug (the mug you will use for drinking the chai) of milk (I use whole milk because I like it more milky and find that Chai tastes better this way)
- Add quarter of the mug water to the milk in the pot
- Put all the spices (except ginger) - one clove, a pinch of saffron, 1/8th tsp cinnamon powder, and 1/4 cinnamon stick - on the water/milk mixture. Turn on the heat and do not mix yet
- While the mixture of milk/water/spices is getting heated up, prepare the ginger by peeling it and grinding it (shredding it). This will make the taste of the ginger much stronger which is always better ;)
- Once you feel like the mixture is starting to get bubbly or warmer, mix the spices using a table spoon
- Once boiling, the milk will start to rise, that is when you need to add the ginger to everything else
- Let the mixture boil for a few minutes (3-5 minutes, according to how strong you wish the taste of spices to be)
- Once boiling, add one black tea bag (I like to cut open the tea bag in order to get the best out of the taste, and add more if you wish the tea to be stronger)
- Let it boil for a few minutes until the color has turned darker