scj121
4 posts
Feb 08, 2005
12:23 PM
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Bryanna (or anyone else that loves chai!), I have a question about the chai recipe you posted on the board.
I've been working for weeks trying to figure out a good chai recipe. At first, mine came out nasty.. which I figured out was because I was using too much tea and ginger.
The anise in your recipe is a nice addition (I tried it this afternoon).
I'm still finding the tea to be a little over powering. I like my chai "spicy." Any ideas on how I could change it?
Do you think this would work well with almond milk?
Thanks!
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Debbie
532 posts
Feb 08, 2005
12:39 PM
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Welcome to the board!
Did you use rooibos tea? I like it with rooibos tea.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
798 posts
Feb 08, 2005
2:40 PM
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Yes, rooibos tea is milder-tasting. With regular tea, you could just try steeping the tea for a shorter time, or using abit less. You can increase the spices as you like, but, if you let it sit for hours, the spices get quite strong.
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"To look like a goddess, eat like a peasant." Karen Andres
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scj121
5 posts
Feb 09, 2005
8:19 AM
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Thanks!
I haven't tried that kind of tea... I like my caffeine. ;) I used oranic ceylon tea, and Bryanna, your suggestion of using a little less tea worked well. Next time, I'll try heating the spices longer.
I also found that adding a little more sweetener helped.
Thanks!
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