![]() ![]() The tea and spices can be kept together in a tea infuser, or steeped loosely in the water and strained later. Steep the tea and spices with 2/3rd cup boiling water for 5 minutes. Loose-leaf chai lattes: To make a loose-leaf chai latte, begin with 2-3 teaspoons of loose-leaf black tea, a small stick of cinnamon, 2 cardamom pods, 3 cloves, and a small knob of ginger (approx. Just add a few teaspoons of powder to a mug, and top up with steamed milk for a frothy, spiced treat.ĭairy-free instant chai latte powder options are becoming more and more available with each passing day, so making a dairy-free chai latte in the comfort of your home is becoming easier with the use of oat, almond, and coconut milks. Made with a mix of spices, vanilla essence, and milk powder, powdered chai lattes provide an easy yet flavourful base to create your own chai lattes. Instant chai lattes: Instant chai latte powders have become increasingly accessible from supermarkets. Every cafe has their own variation of a chai latte. CTC tea is still a staple in Indian households today.Ī chai latte is a westernised version of the Indian classic that has been designed to provide a sweet, milky, and gently spiced alternative to coffee. In the 1960s, the mechanical tea production called “cut, tear, curl” (CTC) tea became popular, and made tea more affordable for the masses. Unlike the British population that brewed mainly black tea, the Indian population brewed their tea with milk, sugar, and spices. Tea was exported worldwide from India, and the global demand for tea was met with 90% of tea from India. Once the British discovered tea in India, they rapidly expanded the tea industry. At the time, tea was primarily sourced from China. ![]() In the 1900s, the British rule over India saw a strong promotion of tea consumption in the Indian masses. The herbal tea was served hot or cold, and acted as a remedy for mild maladies. Legend has it that the history of masala chai began millennia ago when a king in an ancient royal court created an Ayurvedic beverage using herbs and spices for its medicinal properties. Chai is always made with whole milk for a smooth, creamy finish, and sweetened with white sugar, or jaggery (unrefined cane sugar) for a deeper, caramelly flavour. Adding an array of spices like cinnamon, ginger, star anise, cardamom, and clove makes this a “masala chai.” Other spices such as nutmeg, mace, and bay leaf can also be included in the spice blend. To make a flavourful chai, you start with a strong, full-bodied black tea such as Assam tea. The experience of sipping on your chai along with biscuits on a rainy day is one-of-a-kind. Street corners and busy marketplaces usually feature “chaiwallah”, local chai vendors, who will pour out a steaming cup from a huge roiling pot of chai. There are countless household and regional variations to chai. ![]() Western cultures often see “chai” as a cinnamon-and-vanilla-flavoured tea drink, however traditionally, in India, “chai” literally translates to “tea.”Ĭhai is enjoyed by the people of India in their homes, as well as while they’re out and about. Seen as a way of life in India, chai is a sweetened, spiced milky tea. But chai lattes have considerably less caffeine in them than a regular coffee based latte. As a general rule of thumb, all teas from the tea plant contain caffeine. ![]()
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