A great start to the new year or a new day lies in having your tea/coffee made in the right manner. This ginger based Chai (Tea) has made our house famous and a go to destination for a “tea break” by friends on their way towards a long journey. Often guests coming from far feel quickly energized after being presented with this ginger spiced tea. Usage of ginger on a regular basis has been proven to be helpful for digestion as well as keeping you warm in colder climates.
Sharing this reminds me of certain friends, who give us the responsibility of making the Chai tea in their house, as they just find that more appetizing! This Chai tea is what I got addicted to after getting married and is one thing I find it most difficult to live without, when I have to avoid root vegetables on certain days. At such times I alternate it with freshly grounded cardamom. I have observed over the years that the tea flavor changes even if the proportion remains the same, when I do not use the same brand of milk or tea leaves. So, keeping the ingredients consistent will result in recreating the same flavor at all times.
Taking time to enjoy each sip of tea slows you down and provides a calm start to an otherwise hectic day. This is how I prefer to enjoy tea! So for all the friends, neighbors, and readers, I hope this tea is something that brings conversation, liveliness, and friendship into your home. Here is our way of making fresh ginger tea!
Recipe : 2 cups ( 3/4 filled)
Cooking time : 10 min
- 1 1/2 cup 1 percent milk
- 1 1/2 cup water
- 2 tsp Brooke Bond Red label Tea Leaves
- 2 1/2 tbsp sugar
- If using American ginger – 1 1/2 cubic inch ginger finely crushed. If using Organic Ginger or Indian Ginger 3/4 cubic inch ginger finely crushed. Try not to use a grater for ginger as it will not release the same flavor. Best way is to mash it in a small mortar pestle.
- In a deep a saucepan heat milk ,water, sugar together on a medium flame.
- Wait for the milk/water/sugar to boil.
- Add the crushed ginger.
- Add tea leaves
- Boil on a medium flame for about 9-10 minutes till the color of the tea is equivalent to a a caramel color.
- Remove from flame, and using a tea strainer, strain the tea and serve hot.
When buying ginger, look for a ginger that is not wet, as wet ginger spoils the taste.
If you like a more stronger tea, add 1/2 tsp more of tea leaves.
If you put the ginger before the milk/water boils, there are chances that milk will curdle.
Jain Variation : Combination of cardamom and saunth powder (dried ginger powder) creates another interesting flavour of tea. I prefer using, 1 tsp of freshly grounded cardamom and 1/4 tsp saunth powder, in place of freshly ground ginger.
Color of tea – to your liking.
Ready to face the demands of the day, as you have had a great kickstart to the day from ginger spice!!
[contact-form-7 404 "Not Found"]