Spicy Afghan Chai Tea Recipes

HOT AND SPICY HIMALAYAN TEA (CHAI TEA)

Steps:

• Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.

TRADITIONAL CHAI TEA

Steps:

• In large saucepan combine first nine ingredients.
• Bring to a boil over high heat.
• Reduce heat to low and simmer ten minutes.
• Remove from heat and strain with fine sieve or through coffee filters.
• Return to pot and add honey until melted.
• Add milk and heat through, but do not boil.
• Serve in clear mugs with a pinch of cinnamon on top.
• Merry Christmas!
• You can also store the tea without the honey and milk in the fridge, then just reheat and add milk and honey to taste.
• This is a nice tea to serve with gingerbread or shortbread cookies at gatherings.

SWEET & SPICY CHAI TEA

Steps:

• Stirring constantly, lightly toast the anise, nutmeg, cinnamon, coriander, cardamom, black pepper, cloves, and allspice in a skillet over medium high heat. Take extra care not to burn the spices. You just want them to become fragrant.
• Let the spices cool slightly and coarsely grind in a spice mill.
• Split the vanilla bean and scrape out the seeds. Reserve the seeds for another use (Oh! Like maybe some vanilla rice pudding!).
• Peel the ginger and cut into thin slices.
• Bring the water to a boil. Add the ground spices, orange zest, vanilla bean, and ginger. Reduce heat, cover, and simmer for 15 minutes.
• Add the tea bags and steep for 5 minutes.
• Remove the tea bags and strain the liquid. While still warm, add the honey and stir well to dissolve.
• Suggested serving is 2 parts chai to 1 part milk, water, or your favorite milk alternative. Serve hot or cold. The chai liquid can be stored in the refrigerator and used at your leisure.
• Makes approximately 12 12-ounce servings of tea.

SPICY CHAI TEA

Steps:

• Bring to a boil spices in water, then simmer 20 minutes.
• Add tea for 5 minutes no longer it will be to bitter!
• Strain.
• Add sugar and milk stir to dissolve.
• Drink Up!
• Or cool and add ice for a refreshing summer drink.
• Cheers!

SKINNY CHAI TEA

Steps:

• In a medium saucepan, combine all spices and water.
• Bring to a boil, then reduce heat and simmer for 5 minutes.
• Remove from heat and steep for 10 minutes.
• Add tea leaves (or bags) and bring to a boil.
• Reduce heat, and simmer for 5 minutes.
• Strain mixture, discard spices, and return to saucepan.
• Whisk in brown sugar and milk.
• Serve immediately.

AFGHAN TEA - AN AUTHENTIC FAMILY RECIPE

Steps:

• Gently 'bruise' the cardamon by smacking with a rolling to open the husk up a little.
• Place the cardamon, milk & tea bags in a pan & slowly simmer for 5 minutes.
• Remove from heat, mix in sugar & pour into cups to serve.

SPICY AFGHAN CHAI TEA

Steps:

• Bring 1 1/2 cups of water to a very light boil. Break the cinnamon stick into smaller pieces and add it to the water immediately followed by the cardamom seeds and a tiny pinch of ginger. too much will overpower the other spices.
• Simmer for a 5-10 minutes or until the water turns slightly yellow and emits a pleasant smell. The cardamom seeds will swell slightly.
• Turn the heat off, add the tea leaves, and stir.
• Let steep for 1-3 minutes or to taste.
• Strain and enjoy!
• Note:.
• To prepare larger amounts, multiply ingredients by the number of cups you wish to make and follow the same procedure.