simmering tea, spices, milk and waterStudying abroad in Zimbabwe was where I first realized the pleasure of tea--as a former British colony, it's a well established ritual in rural villages and the cities--mid-morning, mid-afternoon, and often late evenings. Prior to the trip, I never put sugar or milk in my tea, but was basically forced to do so there as every family I stayed with expressed shock and bewilderment when I didn't. And they were right--it is much better when richly mixed with the two. Now, six years later, an afternoon or right-before-bed cup of tea is a favorite comfort in my life.
I don't often drink heavy black tea full of sugar and milk these days, often opting for green tea with lemon or a mint tisane instead. However, with the ongoing rain and cold weather here, yesterday I wanted something cozier and remembered Jasmine's post about homemade masala chai. Chai incorporates my favorite spices--cloves, cardamom, cinnamon, star anise and while you can buy chai teabags or loose tea, it's incredibly easy to make yourself. Simmer some black tea, the lightly crushed spices, milk and water for a few minutes, let it steep for a few minutes more, strain into a cup, mix in your sweetner of choice, curl up on the couch with a book, and you're all set.
This post is for Jill's Favorite Things Saturday.
I don't often drink heavy black tea full of sugar and milk these days, often opting for green tea with lemon or a mint tisane instead. However, with the ongoing rain and cold weather here, yesterday I wanted something cozier and remembered Jasmine's post about homemade masala chai. Chai incorporates my favorite spices--cloves, cardamom, cinnamon, star anise and while you can buy chai teabags or loose tea, it's incredibly easy to make yourself. Simmer some black tea, the lightly crushed spices, milk and water for a few minutes, let it steep for a few minutes more, strain into a cup, mix in your sweetner of choice, curl up on the couch with a book, and you're all set.
This post is for Jill's Favorite Things Saturday.
4 comments:
Hi Erin
Great post!
I can relate to "tea shock."
When visiting my relatives a few years ago, I learned that pretty much everyone's tea was incredibly sweet and rich. I always used a bit of milk and sugar--but not *that* much...it was almost like sipping a tea-flavoured sugar concentrate...Every time I was offered tea, my mum would run into their kitchen to make sure that they weren't putting in a quarter-kilo of sugar for the pot. It got to be a bit of a joke really.
j
I also studied in a tea loving country-- India. When there I woudl have tea two - three times a day and when ever I made a visit to a person's house. I will never forget rolling up to an Indian railway station in the middle of the night and hearing the tea whallas yelling in a high pitched nasal voice...Chai, Chai
Now the highly sweetened and frothy tea is my solace and take me back to the land of India
Honestly this dish doesn't look appetizing, but my mother says it is really good to be healthy, and that's what I need at this moment; health.
I have heard only positive commnets about Masala chai tea, specially by the quanty of nutrients it contains. Unfortunetly I haven't had the opportunity to taste it.
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