When the weather turns and the nights get longer
my defense against the dark is to go into it – rather
than resist. Armed with my knitting needles,
a cup of chai, soup ladle, my favourite winter
jumpers and a few new additions to the LP collection
… its time to welcome the frost and keep away the
colds. Happy Wintering – may it be a nurturing one.
For your Chai You will need:
Chop up all your dry spices – if you have a coffee grinder this can cut down your preparation time. If chopping by hand place chopped dry ingredients into a mortar and pestle along with the Black Tea and give it an extra crunch up.
Peel and grate the fresh ginger and add it along with a good spoonful of honey.
Use your intuition and experiment to get a good balance of flavors. The finished wet chai preparation should look like a crumbly compost, wet but not overly sticky.
Time for Chai:
This preparation will keep for 2-3 weeks in the fridge, or better still the freezer in an air tight container.
When you are ready to drink your chai tea, here is a great method to get the best flavor out of your spices:
Boil the kettle
Place 2-3 teaspoon of wet chai tea preparation to a small saucepan
cover with boiling water – just enough to cover the ingredients
Allow time to steep
Turn the stove on low and add soy milk
Bring to a gentle simmer
sift into your favourite mug and enjoy!