Organic Tea with Ginger
Ginger adds a touch of warmth to the subtle flavor of organic green and black teas. Ginger has medicinal properties; is active against infections and soothes a sore throat.
Ingredients:
- 2 spoons Wagh Bakri Organic Tea
- Few shreds crushed ginger
- 1 pod cardamom
- 1 cup milk
- 2 cups water
- Sugar as required
Instructions:
Add cardamom to water, bring to boil add sugar and ginger, simmer the brew for 2 minutes. Add milk, simmer for 2 minutes. Pour in tea pot, add tea leaves and keep pot covered for 2-3 minutes. Once the color darkens and the whiff of aroma hits your nose, strain and serve hot.
Masala Chai
Tea can be brewed in water or directly in milk. Skim milk is delicious for chai. Tea may be brewed in skim, 2% or whole milk.For a more intense flavor,
grate fresh ginger into chai as it brews.
Ingredients
- Water by 2/3 cup per person
- Milk (whole or skim) by 2/3 cup per person
- 1½ cups Dried tea leaves (or tea powder) 1.5 tsp. for first person and then 1 tsp. per person. More than 5 persons reduce per person tea to 3/4 tsp.
Methods
- Boil the water in a saucepan.
- Add the tea spices by a pinch per person or whole spices as explained above. More if you want it more robust in spices. Experiment for personal taste.
- Add the tea leaves.
- When the concoction starts boiling, Add milk.
- Boil for about a minute.
- Strain the tea into the cups.
- Remove strainer add sweetener as per taste and stir the tea well.
Romantic Chai
Put 2 ilaichis (cardamom) in water- Put one thin slice of ginger
- Let it boil
- Add Waghbakri black tea
- Add milk (or microwave it separately)
Timings:
- When it is raining. Place yourself at place from where you can see shafts of water connecting sky with earth.
Play the song or sing if you can: "Rim-jhim gire sawan..." - When you're snowbound. Light the fire (in fireplace) Once again watch the earth getting dressed in fresh cotton.
Nonfat Masala Chai (makes 3 cups)
-
3 cups of water (please, not hot!) - 1 teaspoon Chai Masala (recipe given below) 2 to 3 teaspoons loose tea Leaves (or 3 tea-bags) 1/4 cup (or more) Evaporated Skimmed Milk (more information given below) Sugar (or Equal or Nutrasweet) to taste
- Place the water and chai masala in a saucepan and put to boil over high heat. Reduce heat to medium low, cover the saucepan and simmer for 5 minutes. Add the tea leaves (or tea bags). Please note that the amount can be varied
depending on personal preference. Continue to boil for about 1 more minute. Add the evaporated skimmed milk (directly from the can).
Boil once more. - Strain and pour into individual cups or tea kettle. Serve with sugar (or Equal/Nutrasweet) on the side.
Lemon Tea Slush
Start with
- 5 cups water
- 2 WaghBakri Tea Quik tea bags
- 1 cup sugar
- 1 can (12 oz) frozen lemonade, thawed
- 1 cup vodka
- 1 bottle sparkling water, chilled Lemon slices, if desired
Directions:
- Heat one cup of water to boiling. Pour water over tea bags; let steep 5 minutes. Remove tea bags; cool tea.
- Heat remaining 4 cups of water to boiling. Stir in sugar until dissolved. Remove
from heat; cool 20 minutes. - Mix tea, sugar water, lemonade concentrate, and vodka in 3 quart plastic
container. Cover and freeze at least 24 hours.
- To serve, place 2/3 cup slush in each glass and fill with 1 cup sparkling water; stir. Garnish with lemon slices.
