Chai Tea With Milk Recipes

SPICED MILK TEA (MASALA CHAI)

Steps:

• Grind together cardamom, cinnamon stick, peppercorns, and fennel seeds with mortar and pestle or coffee/spice grinder.
• Bring milk just to a simmer in a 2-quart heavy saucepan. Stir or whisk in brown sugar, ground spice mixture, ginger, and 1/8 teaspoon salt, or to taste. Reduce heat to low and simmer gently, stirring occasionally, 3 minutes to infuse flavors.
• Meanwhile, bring water to a boil in a 1-quart saucepan, add tea, and boil 1 minute.
• Pour tea through a fine-mesh sieve into hot milk mixture (discard tea leaves) and cook over low heat 1 minute. Stir before serving.

CHAI

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.

CHAI TEA WITH SOY MILK

Steps:

• Place the water in a small saucepan, and add cardamom, cloves, cinnamon, ginger, and vanilla bean and scrapings. Bring to a boil over high heat. Reduce heat to low, and simmer until mixture is aromatic, about 15 minutes. Whisk in honey, and drop tea bags in pan; turn off heat, and let steep 3 minutes.
• Strain tea through a fine strainer or a coffee filter into a warmed serving pot. Heat soy milk in same saucepan over medium-high heat, about 3 minutes; do not let it come to a boil or it will separate. Pour into serving pot with the tea, and stir well to combine. Serve immediately.

CHAI TEA

Steps:

• Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.

CHAI TEA WITH MILK

Steps:

• Place 3 cups water in a small saucepan; add cardamom, cloves, cinnamon, ginger, and vanilla bean and scrapings. Bring to a boil over high heat. Reduce heat to low; simmer until mixture is aromatic, about 15 minutes. Whisk in honey; drop tea bags in pan. Turn off heat, and let steep 3 minutes.
• Strain tea through a fine strainer or a coffee filter into a warmed serving pot. Heat milk in same saucepan over medium-high heat, about 3 minutes. Do not let milk come to a boil because it will separate. Pour into serving pot with the tea, and stir well to combine. Serve immediately, with more honey on the side if desired.

CHAI TEA MIX

Steps:

• In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
• To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

CHAI TEA MIX IN A JAR

Steps:

• Combine all ingredients -- Stir in spices.
• In a blender or food processor.blend 1 cup at a time until mixture is consistency of fine powder.
• To serve:.
• Stir 2 heaping tablespoons Chai Tea Mix into mug of hot water -- or I use 2" milk.to make it creamier.
• Makes 8-9 cups of tea mix.
• Yield 7 cups.divide as you see fit.or keep for yourself.

BETTER CHAI FROM A CHAI TEA BAG

Steps:

• Place water and tea bag in a small saucepan over high heat.
• Bring to a boil, then lower heat and simmer for about ten minutes, until the water is reduced by half. If less than 1/2 cup of water remains after ten minutes, just top up with more water.
• Remove tea bag and stir in milk and honey or sugar. Allow the chai to just return to a boil, then pour into a mug and serve.
• Note that if you let chai sit for too long, it will form a "skin." This is normal, but if you'd rather not have it, periodically stir your chai while you enjoy it.

CHAI TEA

Steps:

• Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves.
• Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.