We all have our own recipes of course, here's mine...
the spices
- lemon balm, a good sprig. I'm lucky, this is almost a weed where I live.
- 2 cloves
- cinnamon, the bark of course
- ginger, I go for about a knuckle-to-thumb-top's worth, sliced roughly
- 4 cardomen pods
At this point we are entering contentious territory—the tea[s] and the method.
the tea[s]
I use a spoonful of china green gunpowder and a spoonful of darjelling, I'm one person. I know that Assam is the traditional tea, personally I find it too strong.
the method
Of course we boil the water add the tea and spices, but where and when to add the carnation milk? If you add it to the boiling you have a messy pan, although the taste is better. I add to the cup.
the sugar
I go for two.
I'm open to change...
Comments
hi
or you could just add the assam tea to just semi/skimmed milk, [with the spices] that way the tea wouldn't be so strong, or as heavy. [lol, yep the pan washes better if you leave it to soak]. not so sure about the lemon balm for this particular version.
just a variation.
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Lemon balm doesn't really taste, but is supposed to be good for you.
neo
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Jamelia
I tried it, but I need the carnation milk!
neo
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Lol, the version I posted was the traditional cha, made mostly with green cardamoms, cinnamon and only a little bit of cloves, ginger and mint. It can be sweetened with honey, brown sugar, as well a raw sugar, 'gur'.
Your version sounds quite strong which is probably why you need the carnation milk.
Personally, I only ever make your version of chai- without the milk and plenty of honey- when I'm under the weather. Otherwise it's a normal cuppa, without sugar, for me. I may well try the carnation milk version though.