I decided it was time to prepare this one made in a more traditional fashion. I used 1 cup skim milk, 1 cup water and 5 perfect teaspoons of Thai Chai (this was way too much….will try more like three next time.) Brought to a boil and simmered for about 4 or 5 minutes. Then strained and added sweetner (yes, I almost always use Splenda…mostly because I find Stevia a little bitter, and Equal gives me headaches…and real sugars are not ideal for me). It was incredibly good, and well worth the time it took to make it. I think I would even choose it over a small hot fudge sundae. Just what I needed…another pursuit in the realm of tea…..CHAI!
Does anyone know of some really good loose chais? I have bagged Indian Spice from Harney, but I am thinking loose would be better. I could probably live happily with more of this one…..
Preparation
Comments
Its not helpful unless you miraculously score some but my favorite chai tp date is 52teas gingerbread chai. I went on a big chai kick at the start of the year and fell in love with that one.
Actually, that does help. I will try to score some of Frank’s next chai blend. I am a little apprehensive about Extra Bold Masala Chai, just because I tend to like more subtlety in spiciness.
Its not helpful unless you miraculously score some but my favorite chai tp date is 52teas gingerbread chai. I went on a big chai kick at the start of the year and fell in love with that one.
Actually, that does help. I will try to score some of Frank’s next chai blend. I am a little apprehensive about Extra Bold Masala Chai, just because I tend to like more subtlety in spiciness.
I bought a pouch of the Extra Bold…months ago. I still haven’t dared to try it, I’m such a wuss. It’s also so fine (he ground it) that I will need to use it in m t-Sacs, otherwise it will keep steeping until it’s unbearably bitter. Or so I assume. : )