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observations on making chai - Chai Tea Lovers: Addicted and Proud [entries|archive|friends|userinfo]
Chai Tea Lovers: Addicted and Proud

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observations on making chai [Feb. 29th, 2008|01:33 pm]
Chai Tea Lovers: Addicted and Proud

addicted2chai

[willowteestar]
Chai masala isn't exactly tea, tho it does have tea as an ingredient. What makes it different is all the tasty spices in it, most not very water-soluble. The trick to extracting this goodness lies in how it's brewed.

Start with a good-sized pot. Fill your intended cup half-way with whole milk or milk substitute. Empty it into the pot. Now fill the cup a bit past half-full (to allow for evaporation) with water, and empty that into the pot. Put your favorite sweetener (I use a tablespoon of honey) in the cup.

Add your chai to the pot, and (here's the trick) boil it for a full minute. Pour off the brew into your cup, straining if necessary. Be VERY careful, as it's extremely hot, and will stay hot a long time.

I'm rather partial to Stash Tea's "double-spice" tea prepared this way. Yummmmy!
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