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Sacred Earth => Food [Public] => Topic started by: tangerine dream on May 06, 2009, 12:42:24 PM

Title: Chai Tea
Post by: tangerine dream on May 06, 2009, 12:42:24 PM

Chai Tea Spices

Chai is basically black tea brewed with selected spices and milk.  The Indians I know also use a lot of sugar in their Chai Tea!


I think Chai recipes are like Italian minestrone  - always good but everyone's recipe is different. Brewing chai is fun because you can add or delte any spice you like and allows you to experiment until you get it just how you want it.

 A good chai is about the color and richness of a good hot chocolate, slightly less dark.


For best results, use whole or broken spices, not ground.

Some Chai spices:

Allspice, cracked
Black pepper, cracked
Cardamon, hulled
Cinnamon
Cloves
Coriander seed
Ginger
Mace and Nutmeg
Star anise
Fennel seed
Bay leaf

I make mine without the Bay leaf and black pepper usually, but have tried it with both, still yummy.   Use a small pot, water, some black tea bags, add the chai spices to taste.   After simmering for about 15 minutes add sugar if desired.   Then add almost as much milk as water used, and heat back up.   Simmer a little more and then strain and serve immediately or chill and serve cold.

(http://farm1.static.flickr.com/51/148510040_bc6b4fba5a_o.jpg)

Title: Chai Tea
Post by: Michael on May 06, 2009, 07:13:04 PM

I've been experimenting with this for years now, and with Julie's help as co-taster, I have arrived at a few ideas. We slowly added and left out many of the spices to see what is the best for our taste. We don't use sweetener, like honey or sugar. Indians have their tea (every type) very sweet - as a culture they haven't yet moved away from sweetness in their foods.

Cardamom is the main ingredient - you can leave all the others out, but not this one. I prefer ordinary Cardamom, but Indians always prefer Black Cardamom - apparently it has more aroma, but is bitter so you need sweetener if you use it. You can use a lot of Cardamom compared to the other spices, so the idea is to reduce it to its necessary level as it is not a cheap spice - Indian shops often have it much cheaper.

Allspice: I finally decided this is a good addition. Just a small amount - I use only three seeds.

Cloves: I have experimented with more and less and none. It adds bite, so I finally decided for an unsweetened version to only use about two cloves.

Black Pepper: actually I experimented with all kinds of pepper, but in the end decided black was best. I would not leave it out as I like it's different bite. I use three or four.

Anise and fennel - much the same flavour and I haven't used either - not sure I want to but many recipes use it.

Coriander: due to its common inclusion in recipes we tried it, but finally decided against it.

Bay leaf: again in recipes but I don't see the point - I may try it next time and let you know what we think.

Liquorice root: I like this as it adds a malted flavour. I only use a small pinch.

Cinnamon: We went from two sticks to none and finally settled on a half stick.

Cassia bark: We used it till it ran out and after that didn't notice much difference, so we leave it out now. If you have it, just a little.

Nutmeg: If you can be bothered it is always a pleasant addition, but we can't be bothered. I also wonder if you do use it, perhaps it may be better to add after the heating process as it seems to quickly lose a lot of its character when cooked.

Mace: To be honest I don't know what this flavour is. I must get some and experiment.

Vanilla: Many recipes include and I think it would be good even though I don't use it, but the best inclusion is a full vanilla stick if you can afford it.

Ginger: We always use fresh grated ginger, and it makes a difference when you add it - earlier to the heating, the less bite, but we prefer it that way now. I use a small handful of grated ginger.

I use only full seeds, then grind them all together in a spice grinder - the finer you grind the less you should heat. I prefer a course grind myself.

I put in pot and add boiling water, then bring to simmer for 5 min, pour into tea pot with three tea spoons of tea for a two or three large mug quantity of Chai. I have tried numerous variations from boiling for 10 mins to simmer for 5, and have finally preferred the quicker process, although I don't strain into tea pot - it all goes in.

After 3-5 mins in the tea pot, stir, then leave for a minute to let the stuff fall from the spout opening, then pour with generous quantity of milk in the cup. Indians actually brew the milk with the spices and tea, but I have never perfected that method to my taste. If you normally use sugar in your tea then add the same amount - we never use sugar in tea, as it kills the flavour of the tea, as does milk, but milk with strong flavoured tea is very nice.

Oh, and one more tip - double the people is NOT double the spice! Just a smidge extra, or better, no extra as most new-comers to home-brewed masala chai are not used to its flavour so best start very mild. Commercial masala chai is quite sweet and insipid. I haven't found a commercial blend yet that I like after brewing my own, but I admit, it does seem to be an acquired taste.

Title: Chai Tea
Post by: tangerine dream on May 06, 2009, 08:02:03 PM

Cassia... nice.  I haven't been able to find that around here except in the esential oil.   Smells lovely.
 ;D

Thanks for the recipe tips.   I haven't made a nice pot of Chai for quite some time.  My spices are running low, so I have been using store bought tea bag brands, w hich really do not compare at all, pale pale flavours compared to homemade.

Mace is a sweet spicy flavour often used in sausage and meats actually one of the main ingredients in German bratwurst.  I don't like it in my Chai.  But I do recommend using Star anise.  Flavour is lovely, but not sure if I love the flavour so much as I like the star shaped fruits.   Very pretty!


(https://ssl9.chi.us.securedata.net/theheadnut.com/merchantmanager/images/uploads/star%20anise.jpg)

Title: Chai Tea
Post by: tangerine dream on May 06, 2009, 08:14:16 PM

Also,  an Indian cook I worked with once, told me she hated Chai tea as a child because in India, it is used as a cure-all.   When sick Cardamom is given for nearly whatever ails you, as is the tea itself.  She said it took her many years to be able to drink the tea and enjoy it, without thinking of it as a medicine.
 ;D

I don't know if that's true in all parts of India, maybe just where she was from.

Title: Chai Tea
Post by: Michael on May 06, 2009, 09:46:55 PM

Star anise: I'll get some and try that. I was confusing aniseed with it - Julie just tells me they are completely different.

Title: Chai Tea
Post by: tangerine dream on May 12, 2009, 04:59:15 AM

After reading all this spice talk,  I went out and got some new spices a few days ago.

Whipped up a batch of Chai spices.   Coarsely ground the whole spices, and used a few already ground, so that whenever I want a cup, the spice mix is ready.

This time I used mace and allspice which I haven't tried in Chai tea before, but as M mentioned, I thought they  sounded nice.    Also added a bit of freshly ground black pepper.  I think it added a nice balance from the sweeter spices.

Also in the mix:

Cardamom pods and seeds
fennel seeds
whole cloves
star anise
licorice root


and the ground spices:

nutmeg
cinnamon and
ground ginger

Added to this some loose dried black tea leaves

This is a delicious recipe!   And I am Happy I made a large batch of it.

Title: Chai Tea
Post by: Nichi on May 12, 2009, 07:27:35 AM

Quote from: Celesta on May 12, 2009, 04:59:15 AM

This is a delicious recipe!   And I am Happy I made a large batch of it.

We'll be over anon!

Title: Chai Tea
Post by: tangerine dream on May 12, 2009, 08:33:17 AM

Quote from: Nichi on May 12, 2009, 07:27:35 AM

We'll be over anon!

Kettle's hot!

Title: Chai Tea
Post by: Michael on May 12, 2009, 07:44:39 PM

I tried the Star Anise this weekend. Julie found some in the back of the spice shelf.

At first I ate a little to get the flavour - it does taste a bit line aniseed, but sweeter and milder.
Then I added two sections of a star to the mix. Couldn't taste it.
So next day I added a whole star. That was too much, but I did identify the flavour, I think maybe 3-4 star sections should be right, but I'll experiment.

I once ground the spices very fine, and just added them to the pot with the tea and boiling water. It was OK, but I didn't like it as much as the simmered spices first approach.

Title: Re: Chai Tea
Post by: Ke-ke wan on October 06, 2009, 09:53:33 AM

New discovery for use with Chai Tea:

Instead of Sugar I have used un-pasteurized clover honey.  It is very sweet, so not much is needed,  but it adds a nice variation and I think I much prefer it over the usual white sugar.

'Course honey is much better for you than the refined white stuff, too.