I had the great pleasure to attend your class in Dublin, but alas need one of the recipes and can no longer find my notes. If you would be so kind as to send me a copy of your Masala Chai recipe I would be most grateful. Thanks, Eoin Magrath
Here it is Eoin:
Hot Spiced Tea (Masala Chai)
Whenever I make this tea at home, I use a naturally caffeine-free tea from the plant Aspalathus linearis called Rooibos, that is grown on the slopes of South Africa’s Cedarberg mountains. It is available at well-stocked supermarkets as Rooi tea (pronounced “Roy”). The tea lends itself well to this version of the ubiquitous spicy chai available all over the Indian Subcontinent. Serves 4.
4 cups water
one 6cm cinnamon stick
10 green cardamom pods
10 whole cloves
1¼ cups milk
2½ tablespoons sugar, or to taste
6 teaspoons Rooibos tea
Bring to the boil the water, along with the cinnamon, cardamom and cloves, in a medium saucepan over full heat. Reduce the heat and simmer for 10 minutes.
Add the milk and sugar, return to the boil, drop in the Rooibos tea, remove from the heat, cover and set aside for 2 minutes.
Strain and serve immediately.
Note: unlike most teas, Rooi tea can be left to draw for long periods then successfully reheated without any bitterness.
Posted by Kurma on 16/2/06; 1:18:29 PM