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Hindi Chai
by
Cynthia Clampitt
Calificación: 4.0
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.%20If%20you%20want%20your%20tea%20stronger,%20use%20more%20tea%20leaves;%20do%20not%20steep%20it%20longer,%20as%20it%20becomes%20bitter.%3C/p%3E%3Cp%3EIf%20you%20can%20find%20a%20good%20tea%20shop,%20it%20is%20worth%20exploring%20different%20kinds%20of%20tea,%20but%20if%20you%20are%20buying%20exotics,%20ask%20for%20guidance.%20Some%20Chinese%20teas%20need%20to%20be%20rinsed,%20but%20then%20can%20be%20used%20to%20make%20several%20pots%20of%20tea.%20Some%20white%20teas%20need%20to%20be%20brewed%20very%20quickly.%3C/p%3E%3Cp%3EFor%20the%20recipe%20below,%20Darjeeling%20would%20be%20the%20most%20appropriate%20tea,%20though%20any%20good%20black%20tea%20would%20work.%3C/p%3E%3Cp%3EAs%20noted%20in%20the%20previous%20post,%20all%20the%20world%E2%80%99s%20words%20for%20tea%20come%20from%20the%20beverage%E2%80%99s%20name%20in%20two%20Chinese%20dialects:%20t%E2%80%99e%20and%20ch%E2%80%99a.%20Chai%20is%20just%20the%20Hindi%20version%20of%20ch%E2%80%99a.%20I%20first%20had%20milky,%20spiced%20Indian%20chai%20as%20a%20college%20student%20in%20California,%20but%20my%20fondest%20memory%20is%20sipping%20it%20in%20India,%20sitting%20on%20a%20porch%20overlooking%20the%20Bay%20of%20Bengal.%20One%20real%20pleasure%20of%20having%20it%20in%20India%20was%20appreciating%20the%20care%20with%20which%20the%20tradition%20had%20been%20carried%20on%20by%20those%20who%20had%20introduced%20me%20to%20the%20beverage%20in%20the%20U.S.%20I%20now%20know%20that%20this%20delightful%20drink%20reflects%20an%20ongoing%20tradition.%20It%E2%80%99s%20warming%20and%20delicious.%20Enjoy.%3C/p%3E%3Cp%3EHindi%20Chai%3C/p%3E%3Cp%3EIndian%20Spiced%20Tea%3C/p%3E%3Cp%3ELightly%20crush%20the%20cardamom%20pods%20in%20a%20mortar,%20to%20release%20their%20fragrance.%20Alternately,%20you%20can%20crush%20them%20with%20a%20rolling%20pin%E2%80%94but%20do%20it%20on%20a%20piece%20of%20waxed%20paper%20or%20plastic%20wrap,%20so%20it%E2%80%99s%20easy%20to%20collect.%20Do%20not%20completely%20powder%20the%20cardamom,%20however,%20as%20this%20can%20discolor%20the%20tea.%3C/p%3E%3Cp%3EIn%20a%20saucepan,%20combine%20the%20spices,%20milk,%20and%20water.%20Bring%20to%20a%20boil%20over%20high%20heat%20(watch%20the%20pot%20carefully%20%E2%80%94boiling%20milk%20boils%20over%20more%20quickly%20than%20just%20about%20anything%20else%20you%20can%20cook),%20then%20reduce%20the%20heat%20to%20low%20and%20simmer,%20uncovered,%20for%202%20minutes.%20Add%20the%20sugar%20and%20tea%20and%20continue%20to%20simmer%20for%20about%201%20minute%20longer,%20or%20until%20the%20tea%20has%20clearly%20released%20its%20color%20into%20the%20liquid.%3C/p%3E%3Cp%3EStrain%20into%20cups%20and%20serve%20at%20once.%20Alternatively,%20you%20can%20let%20the%20strained%20tea%20cool%20to%20room%20temperature,%20then%20pour%20it%20over%20ice.%3C/p%3E%3Cp%3EServes%202.%20Enjoy.%3C/p%3E%3Cp%3ENote:%20You%20can%20use%20ground%20cardamom,%20but%20the%20green%20cardamom%20pods%20(available%20at%20any%20Indian%20grocer%20and%20many%20multi-ethnic%20stores,%20as%20well%20as%20online%20from%20good%20spice%20merchants,%20such%20as%20those%20at%20the%20Spice%20House)%20are%20so%20much%20more%20fragrant%20and%20flavorful%20that,%20once%20you%E2%80%99ve%20tried%20them,%20you%20probably%20won%E2%80%99t%20be%20able%20to%20go%20back%20to%20anything%20else.%20The%20cardamom%20is,%20in%20fact,%20the%20dominant%20flavor%20in%20most%20chais%E2%80%94so%20it%E2%80%99s%20the%20most%20important%20ingredient%20to%20get%20right.%20If%20you%20have%20whole%20cloves,%20rather%20than%20ground,%20you%20can%20drop%20one%20or%20two%20in%20the%20mortar%20with%20the%20cardamom%20pods,%20and%20you%20could%20use%201/2%20tsp.%20ground%20ginger,%20if%20you%20don%E2%80%99t%20have%20fresh.%20Fresh%20is%20better,%20but%20again,%20the%20cardamom%20dominates,%20so%20one%20can%20take%20shortcuts%20with%20the%20ginger.%3C/p%3E%3Cp%3ECopyright%20%C2%A92010%20Cynthia%20Clampitt%3C/p%3E){kind=link}