I joined some lessons in cooking indian food in Germany. We produced the chai in the following way: - Bring water to boil. add tea lives (any low quality black tea as BOP) and reduce heat (don't switch off). - Add the spices: some cloves, cardamom (squeeze the whole nut a little before adding), cinnamon (stick, not necessary). - Cook slowly for one or two minutes. add some milk (not too much, about 100ml/1l tea) and cook a little more. -Then pass all through a sieve. -Sugar on your own taste. I didn't see any chai with ginger yet, but i think you can also add stripes of ginger with the spices. I sometimes add some peppercorns, too. You can add the spices (not the tea leaves) to the cold water, too. Michael
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