how to make chai tea

i found this recipe and i intend to make this in the next couple of days. i just need to find a couple of these ingredients, then the mayhem will ensue. i grabbed this off of wikihow (link)

 

Ingredients

• 2 teaspoons fresh ginger root; grated
• 1 whole star anise; broken up
• 1 teaspoon orange peel; grated
• 4 pieces cinnamon bark (canela); 1 1/2 inch
• 1 teaspoon cardamom seeds
• 10 whole cloves
• 5 whole peppercorns
• 5 cups water
• 1/4 cup black tea leaves; (like Assam or Darjeeling)
• 1 teaspoon vanilla
• 1/4 cup honey
• 3 cups milk

Steps

1. Bundle up the first seven ingredients in a length of cheese cloth and tie it together with a string. This is called a bouquet garni (pronounced “boo-KAY gar-NEE”).
2. Place the bouquet garni in a pot of water. The string should be tied to the handle for easy removal later on.
3. Bring the water to a very low boil, then reduce the heat and simmer. Boiling water may extract too much bitterness from the tea leaves.
4. Add tea leaves and continue simmering for 15 minutes.
5. Remove the bouquet garni.
6. Strain the remaining liquid through a sieve to remove tea leaves.
7. Add honey, vanilla, and milk.
8. Serve. Pour the mixture over crushed ice if you’re serving it cold. This makes eight servings.

tea recipe: Lapsang Souchong Gravlax

The following recipe was taken from an NPR article All Things Considered, November 14, 2006 (link)

Cooking with Tea

Cooking with tea is an ancient practice as well as a contemporary style. Teas are used in marinades, braising liquid, rubs, flavoring and garnish.

The following recipes are adapted from Eat Tea by Joanna Pruess with John Harney (The Lyons Press 2001):

Lapsang Souchong Gravlax

Scandinavian gravlax is cured with salt, sugar and dill Smoky tea leaves and Chinese five-spice powder make an Asian version.

1 1/2 cups coarsely chopped cilantro

1 1/2 pounds fresh salmon fillet, cut into 2 equal pieces

2 tablespoons coarse salt

1 1/2 tablespoons sugar

1 tablespoon lapsang souchong tea leaves, lightly crumbled

1 1/2 teaspoons Chinese five-spice powder

1 tablespoon mirin (sweet rice wine)

Lime juice, to drizzle on gravlax (optional)

Sprinkle about one third of the cilantro in the bottom of a deep glass or other nonreactive dish large enough to hold the salmon flat. Lay 1 fillet, skin side down, in the dish.

Combine the salt, sugar, tea and Chinese five-spice powder and sprinkle over the fish. Cover with another third of the cilantro. Drizzle with the mirin and place the remaining salmon, skin side up, over the first fillet. Scatter with the remaining cilantro. Cover the dish with plastic wrap and place a plate or dish with two 8- to 12-ounce cans on it to weight it evenly.

Refrigerate for 48 to 72 hours, turning and basting ever 12 hours, until the flesh no longer appears translucent. Once cured, remove the fish from the dish, scrape off the cilantro and spice mixture and pat dry. Thinly slice the salmon on the diagonal, working from the tip of the tail. Drizzle with a little lime juice, if desired.

Serves at least 6 for hors d’ouevres

D.I.Y Latte

Chocolate ecstasy Matcha

This is the first matcha I’ve had its by Domo which makes a fusion matchas like latte powder and it says its organic. Using organic matcha and cane sugar (better then corn syrup or some soy based shit). The ingredient; skim milk powder, evaporated cane juice, matcha green tea powder, and natural food flavour (not sure what there saying here).

I tried this by making a little latte, which went something like this.

•    Fill coffee cup with milk with some room at the top
•    Microwave for 1-2 minutes
•    Add 1-2 tbsp of matcha powder and stir until dissolved
•    Steam with your espresso machines frothier
•    Drink it up

100g tin of this stuff is about $11.00