Perfect Chai As Made By Alaya Tea Recipe By Tasty Food

AUTHENTIC HOMEMADE INDIAN CHAI

Steps:

• Bring water and milk to a simmer with desired spices in a medium saucepan. Reduce heat to lowest setting and add tea. Steep until tea takes on a deep, pinky-tan colour, about 3 minutes, stirring occasionally. Strain into a cup and stir in sugar to taste.

PERFECT CHAI AS MADE BY ALAYA TEA RECIPE BY TASTY

Steps:

• Bring the water to a boil in a medium saucepan over medium-high heat. Once the water is boiling, stir in the Alaya Assam Black Tea and Ginger, cardamom, and cloves.
• Reduce the heat to medium and add the milk. Cook until it begins to froth, 3-4 minutes.
• Stir in the sugar until dissolved.
• Strain the tea into mugs and serve with cookies, crackers, or samosas, if desired.
• Enjoy!

CHAI TEA

Steps:

• Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.

HOMEMADE CHAI

Steps:

• Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or 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 chai into teapot and serve hot.

TRADITIONAL CHAI TEA

Steps:

• In large saucepan combine first nine ingredients.
• Bring to a boil over high heat.
• Reduce heat to low and simmer ten minutes.
• Remove from heat and strain with fine sieve or through coffee filters.
• Return to pot and add honey until melted.
• Add milk and heat through, but do not boil.
• Serve in clear mugs with a pinch of cinnamon on top.
• Merry Christmas!
• You can also store the tea without the honey and milk in the fridge, then just reheat and add milk and honey to taste.
• This is a nice tea to serve with gingerbread or shortbread cookies at gatherings.

KASHMIRI CHAI RECIPE BY TASTY

Steps:

• Add the cardamom pods to a mortar and crush with a pestle into small pieces.
• Add the room temperature water, Kashmiri tea leaves, crushed cardamom, star anise pods, cloves, and cinnamon sticks to a small saucepan. Bring to a boil over medium-high heat. Once boiling, add the baking soda (it will fizz and bubble) and reduce the heat to medium. While boiling, use a ladle to scoop some liquid from the pot and pour it back in from as high as you can without splattering (the aeration of the liquid helps give the tea its pink hue). Continue until the liquid is reduced by half, 7-10 minutes.
• Add the ice water and continue to aerate the tea with the ladle for another 2 minutes. Add the milk, half-and-half, sugar, and salt and bring to a gentle simmer. Once simmering, remove the pot from the heat and steep for another 3 minutes.
• Strain the chai through a fine-mesh sieve into a heatproof spouted measuring cup, making sure to squeeze out all the liquid. Discard the solids.
• Divide the chai between 3 mugs and top with the crushed pistachios and almonds. Serve immediately.
• Enjoy!

CHAI

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.