Wednesday, 10 March 2010 12:17
Written by John Hellein
When I lived in Jerusalem, I roomed with a guy named Kert from South Africa. Most afternoons (was it every afternoon?) when he came home from work at the Christian Embassy, he brewed tea. Since then, tea has been a mneumonic for those wonderful five months in the eternal capital of Israel. Later, I discovered chai tea. The last time I worked in Kedumim, Raphaella Segal was kind enough to get me a box of Israeli chai masala which I ran out of too long ago. Since then, I have modified a recipe for chai that I must have found on the Internet. If you want a yummy, spicy cup of chai tea latte then mix in a teapot:
- 2 tablespoons of loose black tea (I like Tetley from the ones I have tried)
- 1 teaspoon of "chai masala" mix that I get from the local Indian spice shop (where I get just about everything else I need for this recipe)
- 12 green cardamom pods
- 12 whole cloves
- 2 tablespoons vanilla
- 2 teaspoons of powdered ginger (fresh ginger probably better but doesn't keep so well)
- 1/2 teaspoon of fresh grated nutmeg
- 2 anise seed pods
- 2 teaspoons cinnamon
Pour
- 6 cups (48 ounces) of boiling water over the tea/spice mix and let steep for 10 minutes (more or less depending how strong and how much caffiene you care for)
Pour tea into 1/2-gallon pitcher through sieve to remove the tea and spices. While still hot, mix in
Fill balance of pitcher with
- 2 cups of milk (more can be added to individual servings later to taste)
Server hot or chilled. Pray for the peace of Jerusalem, the eternal capital of the Jews, while you sip the tea.
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