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Recipe: Authentic Chai In Devesh and Tara's Spice Pantry kitchen tour, Devesh shared two recipes: one for an Indian breakfast called Poha, or flattened rice, and another for authentic Chai - that strongly spiced, milky tea we love.
Chai Tea 2 tsp fresh ginger, smashed via mortar and pestle or otherwise minced 4 bags of black tea 2 cinnamon sticks 1 tsp fennel seeds 4 whole cloves 8 black peppercorns 4 cardamom seeds 1/4 cup honey 1 quart of milk (your choice of fat content–that’s 4 cups) Pour milk, spices and honey into a saucepan, float the tea bags on top, and let come to a boil while stirring continuously. Reduce to a simmer (continue to stir) and let simmer for 10-15 minutes. Simmer for longer for a stronger flavour. Turn off heat, let sit a few minutes. The milk will get a skin on top of it; skim and discard. Strain through a fine mesh strainer lined with cheesecloth if you have it. Serve hot, or chill and serve with ice. And delicious sunshine biscuits
Chai Cake: 1 and 1/3 cups of milk, 6 chai tea bags, without added sweetener, 4 whole eggs, 2 egg yolks, 2 tsp of vanilla extract, 2 and 3/4 cups of cake flour, 2 cups of sugar 4 and 1/2 tsp of baking powder, 3/4 tsp of ground cinnamon, 1/2 tsp of ground cardamom, 1/2 tsp of salt, 8 ounces of unsalted butter at room temp.