Friday, 10 June 2011
CC Spicy Chai Tea
Cookbook Challenge is Cup. I unashamedly was quite literal about interpreting it. No lateral thinking with mousses or souffles in cups. I rifled through my cookbook for a drink ideas. I had to look hard. Beverages are the sections of my cookbooks that I usually ignore in favour of baking and soups. I am lazy about drinks. Blogging has made me rethink my approach to liquids every now and again.
my early days of blogging. It has a great wire mesh strainer in it. It was a simple recipe and yet I didn't get it quite right. When I poured the tea into the teapot, I spilled rather a lot. Fortunately I did it on the sink so it was easy enough to clear up. I still got 2 mugs of drink. Spicy, warming, slightly sweet. It needed a spoonful of honey but was lovely without the milk. See what my fellow cookbook challengees made here.
Previously on Green Gourmet Giraffe:
This time last year: Chocolate custard crumble
This time two years ago: What does home mean to you?
This time three years ago: Split Pea Soup goes Asian
This time four years ago: Nubbly Bread and Hearty German Soup
Spicy Chai Tea
Adapted from How it All Vegan
4 cups of water
1 tsp cardomom seeds
1/2 tsp black peppercorns
1/4 tsp cloves
1 heaped tsp of chunks of fresh ginger
1 cinnamon quill
2 peppermint teabags
honey or other sweetener to serve
Place water and spices in a medium saucepan. Bring to the boil and simmer for 5 minutes. Turn off the heat. Put teabags in and cover pot so they can steep for about 5-10 minutes. Strain into teapot and serve hot in mugs.
On the Stereo:
Recollections: the very best of Rick Wakeman (1973-1979)