Traditional Chai Tea

India is a culture near and dear to my heart throughout my life.

When I was making this and the curry I'll post next I was pulling out all my jars of spices and recalled a comment made to me when I purchased some of these jars and was unpacking them someone said to me, "aw, we call go through that curry phase don't we..."

As usual, I thought of the comment that would have been appropriate well after the incident.

"No, woman, my name is Sanskrit, I was surrounded by more Indian family as a child than Australian or Dutch and I can make a damn better curry than most".

Anyway, my sister makes lovely chai, and as its cold here in Sydney at the moment it was exactly what I was in the mood for, and here is what I ended up with.

It was difficult to get a decent looking photo of a cup of milky tea, so I have omitted photos, unless you insist on it.

What you need for approx 4 mugs of hot chai tea:

1/2 cinnamon stick
8 cardamon pods, broken open in a mortar & pestle
3 cloves
small shaving of nutmeg
2 teaspoons of loose leaf tea, or 3 teabags
2 mugs of cold water
2 mugs of milk
sugar to taste

Put all the spices in a pan with the 2 mugs of water and put on the heat.

When the water is warm, but not yet boiling, add the tea.

Bring to the boil and allow to bubble for approx 10 seconds or till its to your desired tea strength.

Add 2 mugs of cold milk to the pan.

This is the only time you should allow milk to boil. Allowing the milk to boil is what makes the drink thick and creamy according to the specialists. When the milk comes to the boil, its best to have your hand on the dial. Allow the milk to bubble to the top of the pan and immediately turn down to the lowest setting.

Leave on this setting for 20 secs.

Take off the heat and pour through strainer into the mugs with sugar to taste. Traditionally this drink is served very sweet.

Enjoy.

S