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Masala tea: Question 2
>From: (Naomi Darvell)
>IIRC, most recipes for this kind of chai call for boiling all the ingredients
>except the tea. When I made it, I let them boil for as much as half an hour.
>I
>would make quite a large batch of that, rather concentrated, and reheat a cup
>at a time with some more water, with or without steeping a bag of black tea
>in
>it. (Definitely, don't boil the black tea, no matter what some recipes say.)
>
>
>I didn't see your previous post. Have you tried this with ginger? You might
>find it an improvement and it will also taste stronger.
Excellent advice. When we make chai we bring the aromatics to a boil and simmer
for an hour or so until the mixture is highly concentrated. Depending on how
much you make, this can last in the fridge for a week if well covered. The
concentrate is added to taste to steeped tea. It's great with any tea one
desires - whether it be green, black or herbal, such as Rooibos. We also like
the mixture added to warmed organic apple juice and even red wine with some
citrus peel added for extra flavor.
Ellen
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