Chai (Spiced Milk Tea) Fuss Free Cooking
Directions. Combine water, cinnamon sticks, cardamom pods, ginger, cloves, and peppercorns in a slow cooker. Cook on High for 8 hours. Add tea bags to the slow cooker and steep for 5 minutes. Strain liquid into a clean container; stir in condensed milk.
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Toast the spices. Place 2 cinnamon sticks, 2 teaspoons whole black peppercorns, 10 whole cloves, and 10 cracked green cardamom pods in a small saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, 3 to 4 minutes. Meanwhile, thinly slice 1 (2-inch) piece of fresh ginger. Brew the tea.
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Heat up about 1 1/3 cup of water in a pot on medium-high heat. (This is for 2 cups of chai) While water is heating, crush spices using a mortar and pestle or a coffee/spice grinder. Add the crushed spices to the water. Grate the ginger directly into the pot of water. Reduce heat to medium and bring the water to a boil.
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Choose one of the single spices, mixed spices or 2 teaspoons of crushed chai masala. For first two options, lightly crush spices using a mortar and pestle. Take one cup of water in a small saucepan. Add the crushed spices or chai masala and bring it to a boil. Then add loose tea or tea bags and boil couple minutes.
Chai (Spiced Milk Tea) Fuss Free Cooking
Oregon Chai recommends combining 1 part chai with 1 part milk to make a latte. Whereas, Trader Joe's suggests 1 part chai and 2 parts milk. Brand: Ratio of Concentrate to Milk. The type of milk is optional. 2% dairy milk makes a creamy latte, skim or whole milk, or half and half, some sweetened condensed milk, almond milk, oat milk and.
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Steps. 1. In 2-quart saucepan, heat water to a rapid boil over medium-high heat; reduce heat to low. Add tea leaves; simmer 2 to 4 minutes to blend flavors. (If using tea bags, remove and discard.) 2. Stir in remaining ingredients except sweetened condensed milk. Heat to boiling, but do not let milk boil over. Stir in sweetened condensed milk.
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Step 1: Add tea to milk in saucepan over low heat. Use 4 teaspoons loose leaf/4 tea bags for every three cups. When making a single cup, I use 2 teaspoons loose/2 bags. Step 2: Once added, stir the tea constantly. Do not leave. Use low heat to brew slowly and to prevent furiously dangerous hot milky overflow.
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The Rich Karak Chai with Condensed Milk. Let's kick things off with the heart of the matter - the recipe. Making the perfect Karak Chai with Condensed Milk requires a few key ingredients and a dash of patience. Here's how you can brew your own cup of bliss: Ingredients: Strong black tea leaves: 1-2 teaspoons per cup; Water: 1 cup per serving
10 Best Chai Tea Condensed Milk Recipes
Allow the spices and tea to steep in the hot water for at least 15 minutes. Then, strain the chai concentrate into a sanitized pitcher with a lid. Store in the fridge for up to five days. Use a 1:1 ratio of concentrate to milk. The concentrate can be served steamed, heated, or chilled.
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Add the tea, ground cardamom, water, and saffron (if using) to a pot. Boil water and ingredients on medium-high heat. If using loose leaf tea, boil for 15 minutes. If using Lipton yellow label tea, boil for 5 minutes. Add the sugar and condensed milk. Boil for another 2 to 3 minutes.
Beautifully spiced Chai Cinnamon Rolls topped with a Sweetened
Cuisine American. Prep Time 5 minutes. Total Time 5 minutes. + servings. Chai Syrup is easy to make with condensed milk and a handful of spices. Mix a couple of teaspoons with black tea to enjoy a lightly sweetened chai that's every bit as delicious as the coffee house version. Cook Mode Prevent your screen from going dark.
10 Best Chai Tea Condensed Milk Recipes
Step 1. Bring 6 cups water to a boil in a medium pot or tea kettle. Add tea bags, cardamom, cinnamon, sugar, and vanilla extract and return to a boil. Stir in evaporated milk and return to a boil.
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Masala chai with too little milk will also not taste good and will be watery. An ideal ratio of water to milk can range from 1:1 to 3:1 depending on the kind of milk - homogenized, non-homogenized, toned and raw milk . In India a lot of people use raw water buffalo milk which is thicker than the regular cow milk so 3:1 is the common ratio.
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To make it, you simply: Bring the water to a boil and add the tea and cardamom pods. Allow this to simmer. Add milk and let it come to a boil. Continue to boil, removing from heat as needed or simmer to desired strength. If desired, use a ladle to aerate the chai. Pour into cups and sweeten as desired.
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Step 1. Bring water to a boil; pour into a mug and add the tea bag. Steep for 2 to 3 minutes; discard tea bag.
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Cold brew relies on time rather than heat for brewing. To make cold brew iced chai, I used this cold brew iced tea method as a guide, adding the tea and spices to a pitcher, topping it with cold.