I meet weekly with a group of English speaking women for Bible study; people are always coming and going. Our group has gotten smaller of late, and with many of our American regulars stateside, it has taken on a much more international feel. I’ve been treated to some wonderful meals as we’ve met in members’ homes – enjoying dishes that I had never even heard of before. A Swedish cake, Indian breakfast dishes, and chai, which I have tasted before, but not like this. I hope to be bringing you more of the recipes soon.
I had to get directions from my friend and hostess, Prethi, twice. I tried making a cup of chai at home and I just knew that it wasn’t exactly the same. I got more detailed instruction on a second visit and ran into the kitchen when I heard her preparing the ginger. I think I’ve got it now, and I can’t wait to make this for my daughters.
When Prethi mentioned that she would like to learn to do some baking, cakes in particular, I jumped at the chance. We made a vanilla cake this week. Prethi baked; her daughter decorated.
I’ll give you the instructions Prethi gave me. I scaled it down to make just one cup. The chai is very hot, spicy, and sweet. The ginger flavor is very strong, which I enjoyed. It’s a super food, it has to be good for you, right?
3 cups milk
1 cup water
4 spoons black tea powder (or black tea bags)
2 inch piece of ginger, no need to peel, crush with mortar and pestle to release the juices
4 pods cardamon, broken open
sugar to taste (I sweetened with Stevia)
- Combine all ingredients in a medium sauce pan
- Simmer until a caramel color