Caspar Chai is a simple variant
of a popular India-inspired drink.
This recipe makes about 6 quarts of
In an 8-quart stainless or enamel pot
-- aluminum need not apply --
add the following to 6 quarts
of good-tasting water :
The better the ingredients, the better the Chai
|Cup broken CINNAMON sticks|
|Cup whole CARDAMOM|
|Cup fine chunk GINGER|
|Cup ORANGE PEEL|
|2||fresh ground NUTMEGS|
| Cover the pot, stir the ingredients and bring to a boil, being watchful that it doesn't boil over. Reduce heat and simmer for at least three hours, stirring occasionally -- on top of the woodstove is perfect. It doesn't hurt to let it simmer longer. Let the hot liquid steep with the solid ingredients overnight.|
Strain and refrigerate the concentrate. It keeps for three or four weeks.
To make chai from chai concentrate:
Mix equal parts of concentrate and milk or milk substitute -- we like vanilla soy milk -- and heat gently until it almost boils. Sweeten to taste with honey or sugar, and serve. Yum.
recipe contributed by Michael Potts
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copyright © 2003 Caspar Institute