Mocha Chai Latte

Hot spicy chai (tea) is boiled milk, spices and sugar. The most important spice in chai is cardamom (ground up or crushed) and after that you can take your pick from cinnamon, cloves, ginger and black pepper. Here is a way to elevate already delicious chai latte to chocoholic heaven. INGREDIENTS 2 tablespoons loose-leaf Asam tea 1 1/2 cups boiling water 1/2 cup whole milk or 1/4 cup unsweetened condensed milk 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 tablespoon cocoa Whipped cream (optional) Cocoa for dusting 1. Steep the tea in the water for about 5 minutes. Add the milk, spices, and cocoa and simmer over low heat about 2 or 3 minutes more. 2. Prewarm two mugs. Pour in your mocha chai, add a dollop of whipped cream and a dusting of cocoa, if you like, and enjoy. Serve immediately. Make Your Own Masala Chai Ingredients for 4-5 2 thin slices ginger rooot (or 1/4 tsp ginger powder) 2 cardamon pods, crushed 1 clove 1/2" of cinnamon sticks or 1/2 tsp powder 3 cups boiling water 2 cups full fat (whole) milk 2 tea bags (regular black tea) 4 tsp sugar (note: substitute Sucanat, a whole foods sugar substitute) To make chai, crush or grind cardamon pods, cloves, and broken cinnamon flute in a spice grinder. Put three cups of boiling water in a pan with one or two cups of full cream milk. Throw in tea bags, sugar, and the spices. When the chai has reboiled, causing the milk to produce froth, fish out the tea bags with a small sieve and let the spices steep for at least 2 minutes (preferably half an hour). Reheat the chai if necessary and strain. Chai-wallahs in India pour the chai raoidly back and forth between two pans to improve texture. Always serve chai in glasses or small clay tumblers, never in cups. Technorati Tags : chai, masala, latte, mocha

 

Powered By Qumana