Spicy Afghan Chai Tea Food

SPICY CHAI TEA

Steps:

• Bring to a boil spices in water, then simmer 20 minutes.
• Add tea for 5 minutes no longer it will be to bitter!
• Strain.
• Add sugar and milk stir to dissolve.
• Drink Up!
• Or cool and add ice for a refreshing summer drink.
• Cheers!

SPICY AFGHAN CHAI TEA

Steps:

• Bring 1 1/2 cups of water to a very light boil. Break the cinnamon stick into smaller pieces and add it to the water immediately followed by the cardamom seeds and a tiny pinch of ginger. too much will overpower the other spices.
• Simmer for a 5-10 minutes or until the water turns slightly yellow and emits a pleasant smell. The cardamom seeds will swell slightly.
• Turn the heat off, add the tea leaves, and stir.
• Let steep for 1-3 minutes or to taste.
• Strain and enjoy!
• Note:.
• To prepare larger amounts, multiply ingredients by the number of cups you wish to make and follow the same procedure.

CHAI TEA

Steps:

• Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves.
• Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.

AFGHAN TEA - AN AUTHENTIC FAMILY RECIPE

Steps:

• Gently 'bruise' the cardamon by smacking with a rolling to open the husk up a little.
• Place the cardamon, milk & tea bags in a pan & slowly simmer for 5 minutes.
• Remove from heat, mix in sugar & pour into cups to serve.

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.

SWEET & SPICY CHAI TEA

Steps:

• Stirring constantly, lightly toast the anise, nutmeg, cinnamon, coriander, cardamom, black pepper, cloves, and allspice in a skillet over medium high heat. Take extra care not to burn the spices. You just want them to become fragrant.
• Let the spices cool slightly and coarsely grind in a spice mill.
• Split the vanilla bean and scrape out the seeds. Reserve the seeds for another use (Oh! Like maybe some vanilla rice pudding!).
• Peel the ginger and cut into thin slices.
• Bring the water to a boil. Add the ground spices, orange zest, vanilla bean, and ginger. Reduce heat, cover, and simmer for 15 minutes.
• Add the tea bags and steep for 5 minutes.
• Remove the tea bags and strain the liquid. While still warm, add the honey and stir well to dissolve.
• Suggested serving is 2 parts chai to 1 part milk, water, or your favorite milk alternative. Serve hot or cold. The chai liquid can be stored in the refrigerator and used at your leisure.
• Makes approximately 12 12-ounce servings of tea.