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legalmooseChai is good. Homemade chai with no caffeine and soy milk is better. :-)
8 cups water
1 teaspoon each of: cardamom seeds/pods; black peppercorns; coriander seeds; whole cloves; and ground nutmeg.
2 cinnamon sticks
1 2" piece of ginger, cut into 8 pieces.
1 quart soy milk
Add the spices to the water, bring to a boil. Lower heat and simmer for 20 minutes covered, until the water has reduced by half (side note: yeah, right - took much longer than 20 minutes covered to boil it down by half).
Add the soy milk and without bringing to a boil, simmer for 3-4 minutes more. Remove from heat and let it sit as long as you want - the longer, the more the spices will infuse the chai. Strain out the spices and serve, hot or cold.
Note: This is a double recipe, and it'll last about a week in the fridge.
8 cups water
1 teaspoon each of: cardamom seeds/pods; black peppercorns; coriander seeds; whole cloves; and ground nutmeg.
2 cinnamon sticks
1 2" piece of ginger, cut into 8 pieces.
1 quart soy milk
Add the spices to the water, bring to a boil. Lower heat and simmer for 20 minutes covered, until the water has reduced by half (side note: yeah, right - took much longer than 20 minutes covered to boil it down by half).
Add the soy milk and without bringing to a boil, simmer for 3-4 minutes more. Remove from heat and let it sit as long as you want - the longer, the more the spices will infuse the chai. Strain out the spices and serve, hot or cold.
Note: This is a double recipe, and it'll last about a week in the fridge.
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no subject
Date: 2002-01-18 05:32 am (UTC)no subject
Date: 2002-01-23 02:28 pm (UTC)ni how ma? yay.
Re:
Date: 2002-01-24 06:15 pm (UTC)It's good stuff, and I even found a spice ball at Williams Sonoma the other day so I don't have to strain it now, just pull the spices right out. Woo-hoo!