Homemade Loose Leaf Masala Chai Tea скачать в хорошем качестве

Homemade Loose Leaf Masala Chai Tea

My first introduction to this spicy drink was in middle school, when my mom brought home a carton of Oregon Chai concentrate. Little did I know that single discover would take me on quite the Chai-adventure! I quickly learned to love plenty of other types of chai — and began to prefer spicier flavors over sweeter ones (if you’ve tried Oregon Chai, you know it’s pretty dang syrupy!). Bhakti Chai was a small start up in my home town at the time, and I fell in love with the pungent ginger in each sip. A mug of Bhakti Chai became a very special treat when I went to college — something I’d buy myself when I went to the school library on finals week. I visited India with my dad when I was about 15. There, chai was served out of little carts on every street corner. It was also called “Masala Chai,” because the word “chai” in Hindi simply means “tea.” Each cart served up their own recipe, a proprietary blend of spices and served with raw sugar. I scribbled down one recipe from a woman in Udiapur, and have been using that as my baseline ever since. But that’s the thing with Masala Chai: everyone’s version is slightly different. Some people want it sweet and cinnamon-y. Others want the ginger to be bright and bold and in your face. Me? I’m a cardamom lover, though I don’t object to the ginger, either. I also prefer honey over sugar. Once you’ve made Masala Chai three or four times, you’ll start to realize which camp you sit in, and you can adapt your own recipe to match exactly that. Ingredients: 12 cardamom pods 4-5 whole cloves 8 black peppercorns 3 whole allspice berries Pinch whole anise seeds 1 cinnamon stick (about 2-3 inches long) 3 tablespoons black Assam tea (English breakfast works too, if it’s all you can find!) 2 tablespoons dried ginger tea For serving: water for brewing tea, and honey and milk to taste Full recipe: http://bit.ly/2EAS7NA Music credit: https://www.purple-planet.com