This weeks recipe is a trio of hot and soothing teas and tonics I've become obsessed with from India. No pukka or yogitea brand can rival the flavour, satisfaction or health benefits of making your own infusion!
2 servings
To note:
Measure the cups of water or milk using the size cup you want to drink your tea from
Jaggery is an unrefined sugar made from palm or cane used in masala chai or golden milk. It has incredible notes of toffee and caramel. You should be able to source it or coconut sugar in asian markets or health food shops but if you don't have it and replace it with another sweetener, be wary to use less and to taste since jaggery sugar is not as sweet as white →
Don't boil saffron. This destroys the aroma. Steep it in hot water in advance and add at the end. Also don't boil honey as it will loose its nutritional value (or so say the wise women of India). Add at the end. →
If you are missing an ingredient or two from your cupboard such as rose, cinnamon or bay leaf, I suggest you give the tea a shot anyway. Spices can be left out or substituted to suit your taste. Other spices such as nutmeg or star anise can also be used in masala chai →
Alternative milks can be substituted. Almonds can be substituted with walnuts or pistachios.
Everything listed can be sourced at your local asian/middle eastern supermarket.
1 / of4
Ingredients
Masala Chai
1 cup water 2 clove 1 small stick cinnamon 4 black peppercorns 2 cardamom pods 1/2 thumb ginger 1/4 tsp fennel seed 1 bay leaf 2 tsps black tea leaves or a teabag 2 cups whole milk 3 tsps jaggery sugar
Golden Milk
1 cup water 1 small stick cinnamon 1/2 thumb ginger 1/2 tsp turmeric powder or fresh 4 black peppercorns 1 tsp coconut oil or ghee/butter 3 tsps honey 2 cups whole milk
Kashimiri Kahwah
8 saffron strands steeped 3 cups water 2 tsps flaked/chopped almonds 2 cloves 4 black peppercorns 1/4 thumb ginger 4 cardamom pods 1/4 tsp fennel seeds 1 tsp rose petals 1 green tea bag or 1tsp leaves 3 tsps honey extra saffron, almond and rose for garnish
Method
Masala Chai, Golden Milk & Kashmiri Kahwah
Masala Chai
Give the whole spices and ginger a little bash in a pestle and mortar or with the back of a knife to help them release their flavour. Otherwise thinly slice the ginger (no need to peel). In a pot add the cold water, ginger, bay leaf and whole spices. Bring to the boil and simmer for 5 minutes. At this point add the milk, sugar and black tea. Bring to a simmer again for another 5 minutes. BE CAREFUL THE MILK DOES NOT BOIL OVER. Strain the mixture into cups and taste to see if you'd like more sweetner.
Golden Milk
Give the whole spices and ginger a little bash in a pestle and mortar or with the back of a knife to help them release their flavour. Otherwise thinly slice the ginger (no need to peel). In a pot add the cold water, ginger, turmeric and whole spices. Bring to the boil and simmer for 5 minutes. At this point add the milk. Bring to a simmer again for another 5 minutes. BE CAREFUL THE MILK DOES NOT BOIL OVER. Turn off the heat, strain the mixture and stir in the honey and coconut oil. Sometimes I like to keep a cup of milk aside that I will put in the foamer with the coconut oil and add in at the end for some extra decadence.
Kashmiri Kahwah
Pour a little hot water over the saffron strands and keep to the side. Give the whole spices, almonds and ginger a little bash in a pestle and mortar or with the back of a knife to help them release their flavour. Otherwise thinly slice the ginger (no need to peel). Bring to the boil and simmer for 5 minutes. Turn off the heat and add the green tea bag/ leaves, saffron infusion and honey. Leave to brew for 5 minutes. Add a sprinkle of chopped almonds, rose petals and saffron strands into each tea cup followed by the strained tea and more honey if desired.
