- 1 verre d'eau
- 1 gousse de cardamome verte + 2 grains de poivre noir + 1 morceau de cannelle + 1 clou de girofle a écraser dans un mortier (vous pouvez aussi mettre de la badiane)
- 1 morceau de gingembre de 2 cm à râper
- 1 c à soupe de thé noir
- 1 verre de lait
- 2 cuillères à café de sucre
Verser l'eau dans la casserole, ajouter les épices et le gingembre et laisser infuser 2 minutes puis ajouter le thé, le lait et le sucre et laisser bouillir 2 minutes. Filtrer puis servir bien chaud.
Delhi octobre 2016
Recipe by Jayagopal Parla
• 3 cups water
• 1 tablespoon fresh ginger (grated or crushed)
• 1 tablespoon coriander seeds (slightly powdered)
• 10 black peppercorns (crushed)
• 1 small cinnamon stick
• ½ teaspoon fennel seeds (crushed)
• 4 cardamom pods (cracked open)
• 1 tablespoon Assam black tea leaves (organic preferred)
• 1 cup milk (dairy or plant-based)
• A pinch of saffron
• Sweetener to taste (jaggery or sugar)
🫖 Method
1. Bring 3 cups of water to a rolling boil in a saucepan.
2. Add:
• Ginger for its warming, zesty kick.
• Coriander seeds for earthy depth.
• Crushed black pepper for a spicy spark.
• Cinnamon stick for a sweet aroma.
• Crushed fennel seeds for a subtle sweetness.
• Cardamom pods for that unmistakable chai magic.
3. Let the spices simmer for 3 minutes, releasing their rich flavors.
4. Add Assam black tea leaves, and let the blend steep for 8–10 minutes.
5. Pour in 1 cup of milk and bring to a gentle boil.
6. Add a pinch of saffron for a luxurious touch.
7. Sweeten with jaggery or sugar to your liking, and stir well.
8. Strain the chai into your favorite cup and savor every silky-smooth sip.
• 1 tablespoon fresh ginger (grated or crushed)
• 1 tablespoon coriander seeds (slightly powdered)
• 10 black peppercorns (crushed)
• 1 small cinnamon stick
• ½ teaspoon fennel seeds (crushed)
• 4 cardamom pods (cracked open)
• 1 tablespoon Assam black tea leaves (organic preferred)
• 1 cup milk (dairy or plant-based)
• A pinch of saffron
• Sweetener to taste (jaggery or sugar)
🫖 Method
1. Bring 3 cups of water to a rolling boil in a saucepan.
2. Add:
• Ginger for its warming, zesty kick.
• Coriander seeds for earthy depth.
• Crushed black pepper for a spicy spark.
• Cinnamon stick for a sweet aroma.
• Crushed fennel seeds for a subtle sweetness.
• Cardamom pods for that unmistakable chai magic.
3. Let the spices simmer for 3 minutes, releasing their rich flavors.
4. Add Assam black tea leaves, and let the blend steep for 8–10 minutes.
5. Pour in 1 cup of milk and bring to a gentle boil.
6. Add a pinch of saffron for a luxurious touch.
7. Sweeten with jaggery or sugar to your liking, and stir well.
8. Strain the chai into your favorite cup and savor every silky-smooth sip.
