Making Chai the Holy Cow way

How To Make Chai The Holy Cow Way For 2

Pour 2 mugs of water into a saucepan, then add 2 dessertspoons of Chai Spice Mix and 2 teaspoons of freshly grated ginger. The amount of ginger added can vary to suit your tastes.

Bring to the boil and simmer for 5 minutes. Remove from the heat and add 2 teaspoons of the tea of your choice. Allow to steep.

Finally return the brew to the stove add 1 mug of milk and gently reheat - avoid boiling. Strain into mugs, sweeten with honey and enjoy! ( serves two)

To make larger quantities simply multiply using the above recipe as a reference point.

All varieties of milk can be added to the mix, simply depends on your taste preference – cows, goats, soy, oat ,rice and nut milks.

Try flavoured milks as well to add additional flavours – chocolate for mocca chai, vanilla etc

Use a variety of teas – formosan, black, rooibus, green, white and herbal teas like peppermint and lemongrass.

Iced chai – make the mix according to instructions. Sweeten to taste while hot and then chill. Strain the mix prior to serving can add ice.

Compatible with a variety of liqueurs.
To make a concentrate. Boil up larger amounts of spice/ginger using the instructions as a guide. Remove from the heat source, add the tea and allow to steep. After 5 minutes strain into a sealed container and place in the refrigerator. This is your concentrate. Pour the required amount of concentrate into a saucepan, add milk and reheat. Return the remainder of the concentrate to the refrigerator. The concentrate will keep in the refrigerator up to 10 days.