Spinning has been happening and I’ve got some Hedgehog Fibers Merino/Silk/Flax yarney goodness hanging outside to dry on this gorgeous fall day. I chain plied it to show off the rich deep colors. It’s the first time I’ve spun anything with flax in it so there was a learning curve – but I’m happy with the results. The Cherry and I are getting to know each other pretty well by now, and with some downloaded Interweave videos along with some splashes of You Tube, (did you know you can download youtube videos to your iPad using Good Reader?) it’s coming along slowly but surely.
I’ve been waxing on about the importance of chai in my knitting life, particularly Sunday mornings. When Twisted visited this summer I promised her my chai recipe – and she asked for it again in her Soup Weather post. So here it is!
First off, there are several key ingredients needed to make this recipe, and if you don’t live close to an Indian market, they call can be found on Amazon. Of primary importance is the tea; if a substitute is used, I can’t guarantee great results. Brook Bond Red Label Tea has both the depth of taste without overpowering and the texture of leaves needed to produce great results. Get the loose tea, not the tea bags. While you’re there, grab some cardamom. If you have a spice or coffee grinder, get the decordicated seeds. If not, powder will do, but you’ll be missing out on some of the fresh taste recently ground cardamom provides. I grind some up every week or so in a coffee grinder and store it in a tin with a small spice spoon. You will also need fresh ginger root, milk or milk substitute, water, and a sweetener of some kind if you like. I throw some fresh mint leaves in as well to balance out the heat of the ginger.
Here we go:
- To make two generous cups of chai, measure one mug of water and place it into the pan.
- Chop up some fresh ginger root. Don’t bother peeling it, just rinse it and chop into sizes small enough to fit into a food processor. Alternatively, you can use a hand shredder to do this, but that’s a little too much exercise for my taste this early in the morning. Measure out half a cup and put it in the saucepan. Store the rest of the ginger in the fridge for tomorrow’s chai. It will keep like this for a few days.
- Add three spice spoonfuls of cardamom to the pot.Throw in some mint leaves as well, and Truvia, or whatever you prefer for sweetener. I use about 5 packets of Truvia for this amount of chai. Your pot should look like this:
- Fire her up. Bring to a boil watching the entire time! This boils over quickly!
- Add 3 heaping teaspoons of Brook Bond Tea along with a full cup of milk to the pan. Stir and stand by. The standing by part is crucial, because this will also boil over quickly and you will end up scrubbing crusted milky sweet stuff off your stovetop. Don’t ask me how I know this. While you are waiting, get your mugs ready. I set a handled mesh strainer inside a canning funnel and place them both on top of the mug.