Chai: The Spice Tea of India by Diana Rosen

By Diana Rosen

Every body 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 booklet, tea specialist Diana Rosen recounts the attention-grabbing historical past of chai, explains some of the best how you can get pleasure from it, and provides 38 recipes for various forms of chai and for cooking with chai and chai spices. You'll locate food like chai cheesecake, scones, or meringues; cardamom cookies; chai rice pudding; koftas; and extra. Rosen additionally comprises rules and recommendations for tea celebrations, in addition to distinct info at the healthiness merits of the chai spices. 
 

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Extra info for Chai: The Spice Tea of India

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Serve immediately. What could possibly be better than a cup of hot, frothy chai? Chai with rich, velvety chocolate, of course! qrk 8/25/15 1:47 PM Page 44 d 2 tea bags of chai spice-and-tea mix 1¹⁄₂ cups water chai toddy On cold, damp, wintry days on Cape Cod, this chai recipe really hits the spot. It was created by personal chef Carolyn Manzi. 1. Put the tea bags and water in a saucepan and heat until boiling. 1 jigger dark rum 1 jigger apple brandy 2 tablespoons (¹⁄₄ stick) unsalted butter 12 small brown sugar cubes Continue boiling at least 2 more minutes.

Condensed milk is also good. qrk 8/25/15 1:44 PM Page 30 preparing chai for a crowd Making chai in quantity is fairly straightforward. Tea bags are ideal: Just toss one tea bag per person, plus two or three more (to taste), into a pot, then add 6 ounces of water per person. As always, though, loose-leaf teas give a better flavor; use at least 1 teaspoon per person, and a heaping one for the pot. When the tea has fully brewed, add one serving or 6 ounces of milk to the pot. Another alternative is to brew the tea bags in milk, rather than water, for a more intense, creamier flavor.

Reading the ingredients list on American chais is frequently an eye opener, though. The milk may not be a dried milk powder; in fact, it may not be milk at all, but a nondairy creamer. In addition to sugar and/or honey, there may be corn syrup, sucrose, and other sweeteners. Most prepared chai mixes do not contain full-leaf or even brokenleaf teas, but either tea powders or concentrates made from tea. Fortunately for lovers of the leaf, there are also masala chais that emphasize the tea — excellent choices of spice-infused loose-leaf tea that you can brew up yourself, adding sweetener and/or milk to your individual taste.

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