CHAI COOKIES RECIPE RECIPES

Steps:

• Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.
• Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam.
• Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.

Steps:

• Gather the tea leaves, milk, water and spices, if using, to make the chai.
• Start by bringing the water to a boil over medium-high heat.
• Crush any spices that you are using for the chai.
• Reduce the heat to medium and add the tea leaves to boiling water. Let it boil for a minute.
• Add the organic whole milk and increase the heat to medium-heat. Keep a close watch on the saucepan at this time, as the milk may boil over.
• As the milk is about to boil, add the chai masala spice mix, if using. Mix it in well, with a spoon.
• Bring the tea to a boil, and reduce heat to medium-low or whichever heat point where the chai keeps dubbing and simmering but does not rise so it can overflow.
• Let it simmer for 2-3 minutes. You can let it simmer for just a minute or so, if you are in a hurry. The simmering is what concentrates all that flavor for the chai. You can simmer it for as long as even 5-10 mins. It may reduce the quantity of chai a little but it will keep it nice and hot as you wait for company.
• Turn off heat and strain the chai into tea cups. Add sugar to taste and mix well. Enjoy it hot.