How To Blend Spices
Ceylon Whole Cinnamon Quills - Tin or Refill 1.5 oz
Also called "true cinnamon", is a species native to Sri Lanka. It has a more subtle flavor than Cassia.
In Asian cooking it is used to flavor an array of dishes, including rice, traditional curries and preparations for desserts.
Save $1.00 on Refills
This Recipe Features Cinnamon Quills:
Traditional Chai Recipe with Fresh Spices
A good friend revealed to me recently that she had never tasted any other type of Chai other than what was served her at the local coffee shop. Well, when I prepared this fresh chai recipe and shared a cuppa with her, I was not too surprised to find her loving it!
Directions for preparing 4 servings.
- 1 TBS Cardamom pods
- 1 TBS Ceylon Cinnamon chips ( 1" to 2" stick broken into pieces)
- 1 1/2 TSP Whole Cloves
- 1 TSP Whole Black Pepper
- 1TBS Finely chopped Fresh Ginger
- 2 TBS High Quality Black Tea, such as Darjeeling
- Sugar to Taste
- 3/4 to 1 cup warmed Whole Milk
- 3 cup of water
Bring the water to a boil in a small pan, lower heat to a gentle simmer. Grind the whole spices, just a few spins in a grinder will do - just enough to roughly grind the spices. Add 3 TSP of ground spices to the simmering water, ( reserve the rest for tomorrow's Chai ) cover and simmer on very low heat for 5 minutes.
Add the tea to the pot with spices, stir, remove from heat and pour into a carafe if using a french press, add the ginger. Place the press into the carafe but do not plunge. Let the ingredients steep for a couple of minutes. Add the warm whole milk, add sugar, stir and gently depress the plunger. Serve into pre-warmed mugs or cups. Enjoy your very own home made fresh Chai!