By Diana Rosen
ISBN-10: 1580171664
ISBN-13: 9781580171663
Every person loves chai, yet there's even more to this luxurious mix of black tea and wealthy spices than meets the attention. during this fantastically illustrated ebook, tea specialist Diana Rosen recounts the interesting heritage of chai, explains some of the best how one can take pleasure in it, and provides 38 recipes for various forms of chai and for cooking with chai and chai spices. You'll locate cuisine like chai cheesecake, scones, or meringues; cardamom cookies; chai rice pudding; koftas; and extra. Rosen additionally comprises principles and proposals for tea celebrations, in addition to designated info at the wellbeing and fitness merits of the chai spices.
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Extra resources for Chai: The Spice Tea of India
Example text
Qrk 8/25/15 1:51 PM Page 55 a tea lover’s tour of india Peeta hai hamesha chai! qrk 8/25/15 1:51 PM Page 56 e veryone who travels to India returns home transformed, altered in some way by the experience. Each gift from this awesome country is different, but certainly tea will be among the many lingering memories, and masala chais head the list of teas savored. The triumvirate of teas from India grow mainly in the regions known as Darjeeling, Nilgiri, and Assam, and all of these teas are from varietals of the plants Camellia sinensis or Camellia sinensis var.
Store in a tightly lidded glass jar in a cool, dark place. 1⁄ 4 cup masala tea Whole milk works best in this chai, but unsweetened condensed milk is a good alternative. One heaping teaspoon of tea per serving is perfect. If you are using tea bags, one per person will do, but for stronger tastes make this with two tea bags per person. 1. In a saucepan, bring the water, sugar, and tea leaves to a boil. 2. Add the Masala Spice Mixture and bring to a second boil. 3. Add the milk and simmer about 5 minutes.
If you are using tea bags, one per person will do, but for stronger tastes make this with two tea bags per person. 1. In a saucepan, bring the water, sugar, and tea leaves to a boil. 2. Add the Masala Spice Mixture and bring to a second boil. 3. Add the milk and simmer about 5 minutes. 4. Preheat cups (see page 7). Strain the chai, pour it into the warmed cups, and serve immediately. 2 servings classic masala chai 2 tablespoons ground cloves 2 tablespoons ground cinnamon 2 tablespoons powdered ginger 1 tablespoon ground black pepper ¹⁄₂ cup water 2 teaspoons sugar 2 teaspoons Assam or Darjeeling tea leaves ¹⁄₈ teaspoon Masala Spice Mixture (see above) ¹⁄₂ cup milk d The blend at right is a good basic spice mixture for chais.
Chai: The Spice Tea of India by Diana Rosen
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