Cookbook:Chai Tea/Basic Recipes
Traditional Chai has numerous variations: Depending on which region it is brewed. In South East Asia, Chai is a tradition- and involves elaborate Tea ceremonies and is a form of meditation itself.
In India, the chai drinking habit is very pronounced in the northern part of the country and in the southernmost tip - in Kerala. The way chai is brewed also varies widely. In the mountains of North East India, Chai is brewed without milk or even without sugar (Salt is used as a substitute) or locally available Yak milk, Yak butter or Clarified Butter (Ghee) is used.
The flavor of chai is further enhanced with the addition of multiple fresh locally available ingredients including Lemon Grass, Ginger, Saffron, Fennel (Sounf), cardamom (Elaichi), Cinnamon, Camomille.,
The Chinese and Taiwanese even have a version of Oolong tea ( fermented) tea that gives a clear bitter alcoholic taste.., The making of the traditional home brewed Masala chai
Serving Size: 2
- Tea leaves - Leaf Tea- 2 Spoons
- Milk- 1/2 Cup
- Sugar- As per taste
- Elaichi,Cinnamon,Ginger(grated)- As per taste
- Bring 1 1/2 cups of water to boil , add the fresh masala and boil for a min- add 2 spoons of tea, cover and keep aside for 3-5 mins
- Bring 1/2 cup of milk and bring to boil
- Strain the tea decoction, add milk and sugar and serve hot with Samosas or Kachoris