Is there anything, besides coffee, that can keep you warm late at night, cold winter night, and prevent your head from falling down while reading your thesis literature? Of course there is, chai latte non the less. Rich flavor of black tea, enhanced with Indian spices, with just a drop of milk and honey for beautiful creamy texture. This recipe originates from a cookbook written by madam Senka Kušer – Mijić, an Ayurveda therapist, under the title “The cuisine of health”.
As usual, I pimped it a bit.
- 2 and a half cups of water
- half a cup of milk
- half a teaspoon of cardamom
- 1 cinnamon stick
- half a teaspoon of fennel seeds
- 1/8 teaspoon of ground black pepper
- 1 star anise
- 4 – 5 clove
- half a teaspoon of red pepper corns
- half a teaspoon of ground ginger or two slices of fresh one
- half a teaspoon of black seed
- 5 allspices corns
- 1 table spoon of black tea in leaves
- 1 tea spoon of honey
- Pour water in a lil pot, add all of the spices and bring to boil. When the water starts boiling, cook for 2 minutes, right until the spices start releasing flavor.
- Add the milk and cook for 2 more minutes.
- Let it rest for 3 – 5 minutes.
- Drain, add honey and sprinkle with cinnamon if you want to.
Have a sip, say aaaah and get back to work.
Just showing off my new colorful bowls.