|
| |
| Chai |
|
Chai (rhymes with pie) is simply the word for tea in many parts of the world. Originating in India and Kenya it is quickly gaining popularity in the U.S. and industry analysts are predicting it may soon be as popular as coffee lattes and cappuccinos.
Tea & Traditions’ Masala Chai is characterized by its full-bodied, broken-leaf India black tea blend with ginger, cinnamon, and vanilla. Indian masala chai is called chai in the U.S.; to call it chai tea is redundant.
Chai is a great conversation starter. Many will tell of their travels and experiences drinking chai in other parts of the world, usually accompanied by interesting stories.
NOTE: Turn your bag of chai upside down to mix the spices before use; they have a tendency to settle on the bottom.
HOT CHAI LATTE
1 heaping perfect measure (or heaping teaspoon) of Masala Chai
6 oz. fresh cold water
2 teaspoons sugar
1 oz. of warm milk (can use whole milk in chai)
Brew tea according to instructions on bag (brew for up to two minutes longer for a spicier tea). Add 2 teaspoons of sugar to experience the fullness of the spices. Add 1 oz of warm milk. Sit down, relax and enjoy!
ICED CHAI
Makes 1 liter/quart
6 teaspoons Masala Chai
Add 1 ¼ freshly boiled water
Steep for five minutes
Fill serving pitcher ¼ of the way with cold water, add tea. Then stir in ice, milk, sugar and top off the pitcher with cold water.
|
| |
|
|
|
|
