*Mostly copied from one of my own posts elsewhere*
Welcome my fellow stoner gourmands. Vtac added this new section and I thought it might benefit from some posts, so...here goes! This recipe is by no means originally mine, nor are many of the ideas used here. Chai is mostly about making your own, finding the blend of spices that tastes just right to you. Also, there are many ways to do it, this is not the "best" in any manner...this is just a simple one that I've had fun with. Special credit goes out to QuantumTimeSpace for introducing me to many of the concepts of chai brewing, and Khalista for helpin me with ideas makin chai!
First thing to know, its all about the ratio of spices. This recipe takes a little practice to be great at...but tastes good everytime, and is fun and easy!
What you need:
.15g or so of BHO
Cloves - about 8 is normal
Cardamom-about a teaspoon
Cinnamon-a one inch stick
Ginger-bout a teaspoon worth, if not more
Whole Milk-2/3 cup
Sugar
Black Tea, unperfumed(must be unperfumed, and preferbly Assam or Darjeeling)
I also used some anise seed, and i really like to use whole peppercorns...both work great, although with anise or (if you can get it) star anise, be careful on how much you use....that strong licorice flavor really isnt for everyone.
Pretty simple...
1.5 Cups of water, plus the spices, simmer for about 10 minutes covered. You can go longer, no worries, but too long will make the chai flavor too strong. While this is going, put the milk into a different pan, on low heat, and stir your BHO in. I used a full .2 here.
When the spices are done simmering and the bho is dissolved into the milk, add the milk and a tablespoon of sugar into the water/spices mixture. Bring it back to boil (if you're doin it with BHO, this is almost instantaneous...with cold milk, takes a few seconds but not long) and then add a tablespoon of tea and take it off the heat. Let it sit for no more than 3 minutes (you want only the sweet flavors from the tea, and none of the bitter tannins) and then strain and enjoy. Makes two small cups, easily scalable for larger batches.
And now, to the pics:
Enjoy!!
Welcome my fellow stoner gourmands. Vtac added this new section and I thought it might benefit from some posts, so...here goes! This recipe is by no means originally mine, nor are many of the ideas used here. Chai is mostly about making your own, finding the blend of spices that tastes just right to you. Also, there are many ways to do it, this is not the "best" in any manner...this is just a simple one that I've had fun with. Special credit goes out to QuantumTimeSpace for introducing me to many of the concepts of chai brewing, and Khalista for helpin me with ideas makin chai!
First thing to know, its all about the ratio of spices. This recipe takes a little practice to be great at...but tastes good everytime, and is fun and easy!
What you need:
.15g or so of BHO
Cloves - about 8 is normal
Cardamom-about a teaspoon
Cinnamon-a one inch stick
Ginger-bout a teaspoon worth, if not more
Whole Milk-2/3 cup
Sugar
Black Tea, unperfumed(must be unperfumed, and preferbly Assam or Darjeeling)
I also used some anise seed, and i really like to use whole peppercorns...both work great, although with anise or (if you can get it) star anise, be careful on how much you use....that strong licorice flavor really isnt for everyone.
Pretty simple...
1.5 Cups of water, plus the spices, simmer for about 10 minutes covered. You can go longer, no worries, but too long will make the chai flavor too strong. While this is going, put the milk into a different pan, on low heat, and stir your BHO in. I used a full .2 here.
When the spices are done simmering and the bho is dissolved into the milk, add the milk and a tablespoon of sugar into the water/spices mixture. Bring it back to boil (if you're doin it with BHO, this is almost instantaneous...with cold milk, takes a few seconds but not long) and then add a tablespoon of tea and take it off the heat. Let it sit for no more than 3 minutes (you want only the sweet flavors from the tea, and none of the bitter tannins) and then strain and enjoy. Makes two small cups, easily scalable for larger batches.
And now, to the pics:
Enjoy!!