CLASSIC ‘INDIAN STYLE’ MASALA CHAI.
BREWING GUIDE
Which may not really be ‘classic’ after this.
But hey , “pierce the verbage, and extricate the new classic”
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MOST TRADITIONALLY:
*Most traditionally made with 1/2 water, 1/2 milk, or all milk (commonly Buffalo milk)
*Put milk/water on to boil.
Add spices, bring to the boil.
Add tea leaves and sweetener, simmer 1 minute then strain and serve.
CHAIGUY TRADITIONALLY:
*Usually made with 1/2 water, 1/2 milk, or all milk (most commonly Goat milk).
*Put milk/water on to boil.
* Add our CHAI TEA CONCENTRATE to taste, and 1-2 Tsp of BLACK TEA CONCENTRATE.
*Bring to the boil, possibly sweeten now if desired .. Simmer for a minute if you like.
*You could add your own extra spices ( like fresh ginger ) or tea to our method at any stage.
Alternatively, you might want to add our CHAI CONCENTRATE to the cup instead of the pot, and pour your hot liquid onto our concentrates in the cup . This way you will not strain the spices out with the ginger or tea leaves .
Contemplate sweetening … ideally, if you sweeten, don’t stir.
