On Sun, 7 Mar 2004 07:07:31 -0600, "Edward Bertsch" >
wrote:

>The recipe you included is quite interesting. I've been drinking a
>pre-packaged "Chai" called Original Mountain Chai, from Celestial
>Seasonings.
>
>In addition to the ingredients you list below, they have roasted chicory
>root, nutmeg, star anise, and vanilla bean.
>
>the order of ingredients they list is
>
>Black tea, cinnamon, ginger root, roasted chicory root, cloves, cardamon,
>"natural flavors", nutmeg, black pepper, star anise, and vanilla bean.
>
>their recommended preparation is to steep, then add the milk. I usually just
>heat a pan of milk and throw a few of the tea bags in at the beginning. a
>layer of milk film forms at the top, which I remove at the same time as
>removing the tea bags.


My Indian friends did it this way. They put the tea bags and unground
spices in the water and heated it a short time, then added the milk and
sugar and let the whole thing simmer for half an hour.

When I'm lazy I make the tea separate in a pot and just put the milk in
the cup and microwave it, but I think the flavors blend better when the
milk is stewed a long time with the tea.

I also wonder about chemical changes in the milk. It seems to be easier
to digest when stewed with the tea than when added later. I wonder if it
also changes the lactose content.


Mary