After watching “Victoria Wood’s Nice Cup of
Tea,” a documentary available via Acorn TV, I became obsessed with making tea.
I dug out all of the bags, boxes, and loose tea tins that had piled up in the
back of my pantry, and every day would brew a different variety. I enjoyed this
on many levels. First of all, it forced me to relax, something that tends to be
a bit foreign to me. Secondly, it allowed me to enjoy my small collection of
teapots in a way that I hadn’t previously, when I made tea in more of a rush.
Lastly, this daily ritual allowed me to savor each sip, and in the doing I
found myself appreciating every aroma, unique flavor, and nuance of the various
types of tea that I tried.
In the process, I found myself becoming interested in something I had previously resisted (largely because it seemed so, well, “millennial,” not that there's anything wrong with that), and that is chai tea. I think the fact that it’s loaded with milk and sugar is what put me off of it the most. I decided to tinker around with the main ingredients, lightening up both the sugar and milk to see how I would like it. While I didn’t have a proper pottery cup made of mud from the bottom of the River Ganges in which to enjoy it, I surprised myself by liking it. To me, it was more like dessert, and something to be enjoyed after a meal. Still, the kick of the spices and heat of the peppercorns, coupled with sweet, might just make this a nice morning eye-opener.
In the process, I found myself becoming interested in something I had previously resisted (largely because it seemed so, well, “millennial,” not that there's anything wrong with that), and that is chai tea. I think the fact that it’s loaded with milk and sugar is what put me off of it the most. I decided to tinker around with the main ingredients, lightening up both the sugar and milk to see how I would like it. While I didn’t have a proper pottery cup made of mud from the bottom of the River Ganges in which to enjoy it, I surprised myself by liking it. To me, it was more like dessert, and something to be enjoyed after a meal. Still, the kick of the spices and heat of the peppercorns, coupled with sweet, might just make this a nice morning eye-opener.
Chai Tea
3” piece Melissa’s
ginger, cut into thin rounds
2 teaspoons black peppercorns
15 whole cloves
6 cups cold water
1 ¾ cups whole milk
¼ cup brown sugar
Combine first 6 ingredients in medium saucepan. Using the
back of large spoon, lightly bruise spices. Add 6 cups water; bring to
boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer
gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard
tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking
until sugar dissolves. Strain into a teapot and serve hot.
This post contains affiliate links.
3 comments:
while i love hot tea, there's a spice of some kind in Chai that I don't like...
so, I will have a cup of the Mexican Coffee....ummmm
I love chai tea and have a big bag of it purchased from an online shop. I am so happy to have this recipe so I don't have to order it any more!
Can you believe I have never tried Chai tea?? This sounds lovely and no doubt made a lovely smell in the house!
Post a Comment