Yes! I discovered it. Spicy chai, with if not anything else, lots of ginger is something I really savor. I was a little sad that my vegan chai made with soy/almond milk would cause the milk to coagulate when brought in contact with the brewed tea, as I stated in this post.
But I just discovered the trick to making the perfect vegan chai. You need to let the black tea steep in a mixture of water and non-dairy milk (heated of course), rather than try to add the non-dairy milk to a cup of black tea. In fact, this is similar to the traditional way of making chai, where a mixture of milk and water is first heated and then the tea added. Of course in India, they mostly "cook" the tea by boiling it with the water/milk mixture! I bring the water and non-vegan milk mixture to a boil, turn it off and then add tea leaves to it and keep it closed, then pour it out in about a minute or so when it's steeped.
Here's the procedure-
1. Add 3/4 cup of water to a saucepan.
2. Add a full teaspoon of grated ginger to it.
3. Start the stove on high flame.
4. Once the water comes to a boil, add the vegan milk and reduce the flame to medium.
5. Reducing the flame to medium lets the ginger flavor steep really well.
6. If desired, add spices like powdered cardamom, pepper, cloves etc. I usually like to stick to just ginger or just cardamom, or rarely a combination of the two.
7. Once the milk/water mixture comes to a boil, turn it off.
8. Immediately add a whole teaspoon of black tea and keep the saucepan closed.
9. Take 1-2 teaspoons, depending on your preference, of honey in a cup.
10. After about 1-2 minutes of steeping, pour the tea out into the cup through a sieve, mix thoroughly with the honey and enjoy!
But I just discovered the trick to making the perfect vegan chai. You need to let the black tea steep in a mixture of water and non-dairy milk (heated of course), rather than try to add the non-dairy milk to a cup of black tea. In fact, this is similar to the traditional way of making chai, where a mixture of milk and water is first heated and then the tea added. Of course in India, they mostly "cook" the tea by boiling it with the water/milk mixture! I bring the water and non-vegan milk mixture to a boil, turn it off and then add tea leaves to it and keep it closed, then pour it out in about a minute or so when it's steeped.
Here's the procedure-
1. Add 3/4 cup of water to a saucepan.
2. Add a full teaspoon of grated ginger to it.
3. Start the stove on high flame.
4. Once the water comes to a boil, add the vegan milk and reduce the flame to medium.
5. Reducing the flame to medium lets the ginger flavor steep really well.
6. If desired, add spices like powdered cardamom, pepper, cloves etc. I usually like to stick to just ginger or just cardamom, or rarely a combination of the two.
7. Once the milk/water mixture comes to a boil, turn it off.
8. Immediately add a whole teaspoon of black tea and keep the saucepan closed.
9. Take 1-2 teaspoons, depending on your preference, of honey in a cup.
10. After about 1-2 minutes of steeping, pour the tea out into the cup through a sieve, mix thoroughly with the honey and enjoy!
No comments:
Post a Comment