By Diana Rosen

Everybody loves chai, yet there's even more to this luxurious mixture of black tea and wealthy spices than meets the attention. during this fantastically illustrated ebook, tea professional Diana Rosen recounts the attention-grabbing historical past of chai, explains some of the best how one can take pleasure in it, and gives 38 recipes for various different types of chai and for cooking with chai and chai spices. You'll locate cuisine like chai cheesecake, scones, or meringues; cardamom cookies; chai rice pudding; koftas; and extra. Rosen additionally comprises principles and proposals for tea celebrations, in addition to distinct info at the health and wellbeing advantages of the chai spices. 
 

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Additional info for Chai: The Spice Tea of India

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Strain and serve. This looks particularly lovely served in dark green or celadon cups to make the brew look even greener. qrk 8/25/15 1:47 PM Page 47 spice chai This is great anytime, but especially when you have a cold and do not want to use regular tea. Of course, you could always add the shot of whiskey that most cold toddies call for, but that’s truly optional. Rooibos (African red bush) is available at most herb and tea shops. Steep the rooibos in the water for about 6 minutes. Add the spices and honey.

If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar. . Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again. — GEORGE ORWELL, “A NICE CUP OF TEA” d 28 The exotic cuisines of India, from north to south, have for centuries each used the spices native to its own area: the pungent peppers and chilis, the sweet bite of ginger, cinnamon, or cloves, the softness of cardamom, the pleasures of aniseed and its close cousin fennel seed, along with lemongrass, vanilla, allspice, coriander, and so many more.

It’s even easier if you opt for soluble powdered mixes. ) All you need then are a kettle (to heat the water), a measuring cup (to measure the milk and water), and a cup or mug (to pour the chai into before its pungent sweetness warms you up). To brew chais with liquid concentrates, tea bags, or loose-leaf teas, all you need is a saucepan and a strainer. Add water and/or milk to the concentrate (or tea bags or teas), plus more spices as necessary, warm it up, strain, and serve. qrk 8/25/15 1:44 PM Page 31 masala spice mixture d 2 tablespoons ground cardamom Mix all ingredients thoroughly.

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