Haldi Chai Recipe By Tasty Recipes

PERFECT CHAI AS MADE BY ALAYA TEA RECIPE BY TASTY

Steps:

• Bring the water to a boil in a medium saucepan over medium-high heat. Once the water is boiling, stir in the Alaya Assam Black Tea and Ginger, cardamom, and cloves.
• Reduce the heat to medium and add the milk. Cook until it begins to froth, 3-4 minutes.
• Stir in the sugar until dissolved.
• Strain the tea into mugs and serve with cookies, crackers, or samosas, if desired.
• Enjoy!

CHAI

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.

HALDI KA DOODH (HOT TURMERIC MILK)

Steps:

• Whisk turmeric, cardamom, black pepper, ginger, cloves, and allspice together in a small bowl.
• Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla extract into milk until completely dissolved. Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and cook until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.

TURMERIC TEA

Steps:

• In a small pan over low heat, add the water, turmeric, ginger, cardamom, cinnamon, peppercorns and honey. Bring to a simmer, then pour in milk, and add the tea bag. When milk is steaming, use a spoon to taste, and add more honey if you like. Pour through a fine-mesh strainer right into a cup, and drink while hot.

KASHMIRI CHAI RECIPE BY TASTY

Steps:

• Add the cardamom pods to a mortar and crush with a pestle into small pieces.
• Add the room temperature water, Kashmiri tea leaves, crushed cardamom, star anise pods, cloves, and cinnamon sticks to a small saucepan. Bring to a boil over medium-high heat. Once boiling, add the baking soda (it will fizz and bubble) and reduce the heat to medium. While boiling, use a ladle to scoop some liquid from the pot and pour it back in from as high as you can without splattering (the aeration of the liquid helps give the tea its pink hue). Continue until the liquid is reduced by half, 7-10 minutes.
• Add the ice water and continue to aerate the tea with the ladle for another 2 minutes. Add the milk, half-and-half, sugar, and salt and bring to a gentle simmer. Once simmering, remove the pot from the heat and steep for another 3 minutes.
• Strain the chai through a fine-mesh sieve into a heatproof spouted measuring cup, making sure to squeeze out all the liquid. Discard the solids.
• Divide the chai between 3 mugs and top with the crushed pistachios and almonds. Serve immediately.
• Enjoy!