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KITCHEN NOTES · RECIPES
Masala chai, properly spiced
Chai is not a teabag in hot milk. It is a strong Assam brew simmered with whole spices until the kitchen smells of cardamom, then finished with milk and just enough honey to round out the tannin.
INGREDIENTS
- 2 cups water and 1 cup whole milk
- 2 tsp loose Assam leaf, coarsely broken
- 4 green cardamom pods, 1 cinnamon stick
- A thumb of fresh ginger, sliced thin
- Honey or jaggery, to taste
AT A GLANCE
- Prep
- 5 min
- Simmer
- 8 min
- Serves
- 2
- Leaf
- Assam
- 1Crush the cardamom and ginger, drop them into cold water with the cinnamon, and bring it slowly up to a simmer.
- 2Add the leaf and simmer four minutes. It should look like dark treacle, not like tea.
- 3Pour in the milk, bring it to a bare boil twice, then strain into warm cups and sweeten at the table.
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NORTHERN POST · FOOD
Britain is buying loose leaf again
BY SAM ELLERY · 4 MIN · 14 AUGLoose leaf outsold bags in three of the big four supermarkets last quarter — the first time that has happened since the 1970s, and it was not the price that did it.
Independent merchants put it down to strength and waste: a spoon of good Assam goes further than two bags, and the leaf goes on the compost.
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