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Why chai at six? Because growing up, my family and I would have chai every evening. Those moments of my youth are among my most favorite memories.

Who am I? A twentysomething working fulltime in Knoxville, Tenn.

Please note that all thoughts and comments described in this blog are purely my own and do not reflect the thoughts or attitudes of the company I work for.

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    chai at six



    A popular RandomThis I did was on making chai. Thought you may interested too.

    Here is the recipe I emailed to interested viewers


    Required:

  • milk
  • water
  • sugar
  • non-flavored black tea (loose or in a bag)
  • chai masala
  • strainer


    Directions:

  • Turn stove to medium-high/high
  • Put about a 1/3 cup of water to boil in a saucepan.
  • Add a half teaspoon of tea masala, a tablespoon of chai (or one teabag) and two tablespoons for sugar to the saucepan.
  • If you have fresh ginger, you can grate some in. Or you can add fresh mint.
  • Once it comes to a boil, add a 2/3 cup of milk to it. (I use either 2% or whole milk depending on what I have. Don't use skim).
  • Let it brew. Once it get frothy on top, you'll know it will be ready soon.
  • Keep an eye on it as when the tea starts boiling it can overflow on your stove.
  • Once it reaches a boil, turn the stove to warm/low.
  • Let the tea simmer for a few minutes.
  • Use a strainer when pouring the tea.
  • Enjoy!


    A few things to keep in mind:

  • Determine how much tea you'd like to have. If it's for one person, you'll be making about one cup. For a group of people, prolly about four cups.
  • The ratio for water to milk is 1/3 water to 2/3 milk. (So think in threes). But also add a tad bit more water to allow for evaporation.
  • Tea is not like baking a cake. You can vary the recipe to your liking. Make it strong, mild, sweet, milky or watery. For instance my tea, depending on my mood will vary from being sweet to being watery to just divine.

  • Posted by Jigsha at 12/12/2006 07:49:00 PM | link to entry |

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