Recipe: A cup of Cha (chai)
It's no secret that I love tea - which I think pairs perfectly with knitting! Most of the time I drink regular old orange pekoe, or roiboos if I don't want the caffeine, but a cup of chai is always a nice treat and changes things up a little bit.
I recruited my husband for his "recipe" for this post since he makes the best chai (he actually calls it cha since his background is Punjabi). He laughed as I tried to write down measurements while he made the tea. He adds what he feels like that day and goes by colour rather than measuring anything. So with that in mind, please use this as a guideline only and do play around with the proportions to make it to your own taste.
Cha (spiced tea with milk)
- 2-3 black tea bags
- 3-4 black peppercorns
- 4-5 whole cloves
- 5-6 cardamom pods
- 2" piece of cinnamon stick, broken up
- 1/2 tsp fennel seeds
- 2 1/2 cups water
- 1 cup milk
- 2 tbsp (or more) sugar
- Gently crush (not grind) the spices in a mortar and pestle. If you don't have a mortar and pestle, just make sure to open up the cardamom pods to release the flavour.
- Put the water, spices and tea bags in a pot. Bring to a boil and keep simmering for about 10 minutes until the water is nice and infused. You do not need to time this exactly.
- Add sugar and stir until it dissolves. If you are making cha for several people who prefer different levels of sweetness, you can leave it out at this point and have each one add it to their own cup at the end.
- Add milk and heat to almost boiling, but don't let it boil over!
- Strain and serve, adding more sugar if needed.
- Enjoy on its own or with your favourite Punjabi dessert!
Makes 2 large cups or 3 small cups
I keep a chai blend at school when I want a hot drink and that nice relaxing spice scent. Today some students told me their teacher had a bad cold, so I brewed up a cup for her and sent it over. She said it hit the spot. I first learned about chai from Indian and Sri Lankan colleagues.
OH MY GOODNESS this looks amazing just from the ingredients. I have had proper chai made for me before, but never tried it myself. It doesn’t look that complicated at all! Thanks for sharing, and thanks to Paul as well.
Yes, going by feel or colour only works if you already know what it’s supposed to taste and look like! I hope you enjoy the recipe!
I will definitely try his cha recipe and let you know. I am not very good at going “by feel or color” in cooking or brewing tea so I am happy for the “formula”.
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Getting to know Catherine from The Small Bird Workshop
Fifteen Years of Sweet Paprika!
This year we're celebrating Sweet Paprika's 15th anniversary, and it's honestly been a bit hard to get my head around where the time has gone! We've been looking back through some of our old photos, and thought it would be fun to share a little retrospective here. Our little business has come a long way in the past 15 years!
Most of the images I'm including are not our polished product photos (although those have also come a long way since the early days), but more of a behind-the-scenes look at some of the memorable stepping stones along our journey.