I've got this recipe for really good Chai. It calls for adding spices,
teabag, water and milk in a teapot, bring to a boil, and once boiling, lower
heat and let it simmer for another 5 minutes.

The first time I did this, the tea was great.

The second time I did it, I got preoccupied and I missed it when the mixture
came to a boil and ended up with quite a mess as everything spilled all over
the stove.

What I'm wondering is if someone might have a similar recipe for Chai which
does not involve boiling. I prefer using the kettle and letting it steep
for a while.

"-" > wrote in news:K_hnh.555387$5R2.358833@pd7urf3no:

> I've got this recipe for really good Chai. It calls for adding
> spices, teabag, water and milk in a teapot, bring to a boil, and once
> boiling, lower heat and let it simmer for another 5 minutes.
>
> The first time I did this, the tea was great.
>
> The second time I did it, I got preoccupied and I missed it when the
> mixture came to a boil and ended up with quite a mess as everything
> spilled all over the stove.
>
> What I'm wondering is if someone might have a similar recipe for Chai
> which does not involve boiling. I prefer using the kettle and letting
> it steep for a while.

Here's a recipe that uses boiling but no kettle (I know that's *not* what
you asked for, but it has the principal virtue of satisfying this former
addicts' craving for Indian spice tea):

Bring the whole spices you are using to a boil in about a quart of water,
which boil (or simmer) should last at least 5 minutes. (Spice suggestion:
try (say) 2 green cardamoms, 1 stick cinnamon, 2 pepper corns, 1-2 cloves,
and some -- no more than a medium finger -- ginger.)

Spices should be processed slightly, i.e. peel the ginger and coarsely chop
it, break the cardamom so the seeds are released from the pods, break the
cloves and cinnamon -- pop the peppercorns in whole.

When turning off or removing from the heat, steep about 4 Taj Mahal (or I
suppose you could use any large Assam) tea bags. As to how long, try three
minutes initially, then vary according to how strong you like it.

Sweeten the tea after infusing - I prefer honey, a lot of Indians prefer
white sugar. If you use honey, make sure to stir the tea extra to
distribute.

Add lightener afterwards - this is not "authentic", but then I find I can
keep the process straight this way. Remember, if using cream or half &
half it's got a lot of butterfat, so a little goes a long way. I have
never adjusted my lightener other than by eye, but it requires a little
trial-and-error.

Ozzy

In article <K_hnh.555387$5R2.358833@pd7urf3no>, - > wrote:
>
>What I'm wondering is if someone might have a similar recipe for Chai which
>does not involve boiling. I prefer using the kettle and letting it steep
>for a while.

No, that is the definition of chai. It's tea and spices boiled in milk.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."