How to make a nice cup of Chai?

Question

I have read similar postings, but not found a nice one as yet!

I want to know how much kenyan tea leaves you would put for a mug of tea.. etc?

Please include how much mugs of tea your answer would make?
Thanks,

Answer 1

Boil 5 minutes, then steep 10 minutes:
1 Tbsp fennel or anise seed
6 green cardamom pods
12 cloves
1 cinnamon stick
1/4" ginger root, sliced thin
1/4 tsp black pepper corns
2 bay leaves
7 Cups water
Add, bring to a boil, and simmer 5 minutes:
2 Tbsp Darjeeling tea
Add:
1 Tbsp honey or brown sugar
1 Cup milk

Answer 2

Best Way to Enjoy a Nice Cup of Chai

Fly to India

Drive to Munnar in the Western Ghats

Stop off at any roadside stand selling tea

Listen to the noise of people and cars that is India on the move

Pay pennies for a small stainless steel "cup" of flavour from a smiling vendor.

Drift off on the scent of cardamom and Cinnamon and tea leaves that were picked within a mile or two on one of the local plantations.

Wonder why they cannot make tea like this back home!

Answer 3

Let water boil for 5-10 minites. then add tea powder, add some sugar. then let it boil again. when it going to flow down. sim the stow, again rise the stove, again it's come to flow. then you add fresh milk. again let it boil. put some ele, when it's come to flow, just get it down, filter into cup. there is a delicious tea. the indian tea.

Answer 4

I have tried the recipe on this website. It is pretty good.

http://www.nandyala.org/mahanandi/archives/2005/12/09/masala-tea/

Answer 5

Chai Crunch
22 1/2 cup servings 55 min 10 min prep

1/2 cup butter or margarine
1/2 cup honey
1 teaspoon instant nonfat dry milk powder or non-fat coffee creamer
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon dried orange peel
1 teaspoon vanilla
3 cups Corn Chex
3 cups Wheat Chex cereal
3 cups Honey Nut Cheerios
1 cup dried banana pieces
1 1/2 cups sliced almonds

Heat oven to 300º.
In 1-quart saucepan, melt butter over medium heat.
Remove from heat and stir in honey, dry milk, all seasonings and vanilla until well mixed.
In 15x11 roasting pan, mix all remaining ingredients. Pour butter mixture over cereal; toss until evenly coated.
Bake at 300 for 45-60 minutes or until golden brown, stirring every 15 minutes.
Pour mixture onto waxed paper or paper towels.
Cool 15 minutes before serving.
Store in tightly covered container.
NOTE: for spicier flavor, omit dried milk. If dried milk is used, flavor will be less spicy and a little sweeter.

Chai (Indian Tea)
4 servings 50 min 5 min prep

4 cups water
2 cups milk
sugar
6 teaspoons tea leaves
8 green peppercorns
6 cloves
6 green cardamom pods
1 teaspoon cardamom powder
1 teaspoon cinnamon
1 teaspoon anise seed

Heat water in a pan.
Add sugar, peppercorns, cloves, cardamom, cinnamon and aniseed and bring to a boil.
Reduce heat and let boil for 5 minutes.
Add tea leaves and milk and bring to boil.
Simmer on stove top for 30 minutes.
Strain into cups.

Herbal Chai (Tea)
A healthy drink, without caffeine, it is known to relieve cramps, coughs, and poor digestion. Combine any or all of the following herbs, as desired. To save time, grind larger quantities of different herbs and spices for use as needed.
3 cups 35 min 15 min prep

3 1/2 cups cold water
2 teaspoons fennel seeds
2 green cardamom pods
1/2 inch cinnamon sticks
2 peppercorns
2 cloves
1/2 inch ginger
1 tablespoon fresh mint leaves (or 1 teaspoon dried leaves)
6-8 leaves sacred basil (Tulsi)
Seasonings
honey or sugar
milk (to taste)

Crush all the herbs and spices coarsely.
Boil the water with the herbs.
(Put ¾ teaspoon herbs for 1 cup water.) Simmer for 15 to 20 minutes, covered.
Strain; serve hot with milk and honey (or sugar) to taste.
Variation: Let the tea cool down.
Add honey (or sugar) to taste and serve cold on ice, garnished with thin lemon slices.

Chai Tea Cupcakes
30 mini cupcakes 45 min 15 min prep

30 mini cupcake liners
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup instant chai tea mix
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick)
3/4 cup sugar
2 large eggs
1/3 cup milk
1/2 teaspoon vanilla
Frosting
3/4 cup softened cream cheese, from the tub
1/4 cup instant chai tea mix
1/4 cup powdered sugar
cocoa or powdered sugar, to garnish

Preheat oven to 350 degrees.
Line mini muffin pans with liners.
Combine flour, chai mix, cocoa, baking powder and salt and whisk together.
In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes).
Add eggs one at a time and beat well.
Add vanilla.
On low speed, alternate adding flour and milk into the creamed butter mixture and beat.
Fill cupcake cups with batter 3/4 full.
Bake for approximately 15 minutes or until done.
Let cakes cool completely.
Combine all the ingredients and mix until smooth.
Refridgerate until cakes have cooled.
Frost cakes.
Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.
*TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.