Monday, January 17, 2011

A Cup of Goodness

My last post was about the cold, wet weather and here is a cup of goodness to warm you up from head to toe.  This is a very tasty recipe and the good thing is you can sweeten it to your liking. I love Chai but find it is often too sweet when I purchase it a coffee shops. Enjoy!  

Masala Chai

Makes 2 cups

1/2 cup of water
1/1/2 cups of whole milk
1 star anise
1 1/2 heaping spoonfuls of loose leaf black tea, such as Darjeeling (or 2 tea bags)
1 small 1/2 inch of ginger, peeled
5 green cardamom pods
2 whole cloves
1/2 cinnamon stick
3 tsps of sugar or to taste

Lightly crush the cardamom pods so the seeds are exposed. Place the star anise, cardomom pods, ginger, cloves and cinnamon in a small pot and cover with 1/2 cup of water and bring to a gentle boil. Boil for around 10 minutes, then add the milk and tea.

Keep on a low heat so that the milk is scalding (make sure it doesn’t boil). Steep the tea for about 10 minutes. Add a couple spoonfuls of sugar. Pour through a strainer into cups and enjoy!


KandN said...


Martha Stewart said...

Uh, didn't you notice the dead spider floating in it?

whack patti said...

What's that insect doing in my tea? The dead-man's float perhaps? Yikes, no tea for me!

Stephanie said...

Loved the photo! You are so creative! Gonna try the recipe on my daughter this weekend - as I keep a jar of those bugs on hand.

Sage Trifle said...

What a delicious sounding and beautiful looking cup of tea. I can't wait to try it.

Jenné @ Sweet Potato Soul said...

Beautiful photograph!
I love chai. Sometimes I make it with Rooibos tea, the traditional spices, and coconut milk.

Brenda said...

Nice work. Great idea. I've been steeping my chai in milk, and its great. I have yet to make it with my own ingredients like you have. Thanks for the inspiration.

The Mulligan Family said...

I love chai. Been making it for years... yours differs from mine in that you add the ginger. Great idea! I'm totally going to try that the next time I make it! Thanks!

Cheers, Cindy