1. Tea- Strong black tea-( Assam) so that spices do not overpower it.
2. Sweetener- raw sugar-.This brings out the flavors of the spices.
3. Milk- Whole milk- 1/4 to 1/2 parts of milk mixed with water and heated close to boiling temperature.
4. Spice- warm spices- cardamom, ginger, cloves, peppercorn, cinnamon. You can also put nutmeg, cocoa, vanilla , saffron. However in a traditional chai cardamom is the dominant note and having ginger or black pepper gives the chai a slightly spicy flavor.
Chai is a slow food. Take time to prepare it well. Savour it. Let your mind rest while you drink it. And, of course, start with the perfect concentrate- one that is brewed with a healthy respect for tradition, purity,balance, patience and focus. (The Chai Company 2008)
Chai spice are widely used in ayurveda. The balance of spices has been shown to improve circulation, along with anti-bacterial, anti- inflammatory and digestive properties.
Traditionally brewed in big, steaming pots and served anywhere people gather, for many chai is more than a drink, it is a way of life life. Savoring a cup of chai is good for the mind , body and soul.
Love and Peace
No comments:
Post a Comment