Here is my recipe for it.I can’t stand chai syrupI don’t mind the powder though, I’ve never made my own but something to look into!
Re: Sarah’s ring (I don’t know how to do multiple quotes) I haven’t worn mine since I was pregnant with my 11 month oldIt’s just a piece a jewellery at the end of the day (and I’ve lost it, but don’t tell my husband!) (moving house soon, it’ll turn up then...)
If she is induced on the 31st and in labour for a couple of days I’ll share a birthday with baby mingham.... Can I change my birthday by deed poll?![]()
My recipe for Indian tea or what I have now discovered is popularly called chai latte. Although the syrups you are served in coffee shops and can buy in supermarkets are not in anyway shape or form proper chai latte. You need the proper herbs and spices for that.
I learned the basis of this recipe from a girl I lived in halls with almost 1/4 of a century ago. Yikes! She was from Leicester and her family was from the Punjab region. They were (and probably still are a lovely family). I have added to the recipe and tweaked it over the years and this is the way I make it now. Myself and my older son like it but my husband and younger son don't. It is a bit like marmite in that you either love it or hate it, there is no in between.
• Into a saucepan you put a mugful of water, a tea bag and a dsp of sugar (we don't use sugar in this house so we substitute that with xylitol)
• Turn on the heat and as it is coming to the boil, add the following ingredients
- a handful of sultanas
- some broken up cinnamon bark
- a tsp or 2 of fennel seeds
- a tsp or 2 of ajwain seeds
- a few black pepper corns
- 3 or 4 whole green cardamom pods, crushed
- 3 or 4 cloves
- some fresh ginger
• Allow all that to simmer for just a couple of minutes
• Add a mugful of milk (whole milk is preferable to get the creamier taste to it) and bring it back to the boil. Pay close attention as it will boil over easily, I like to watch for it to start rising up the pan and take it off the heat at the last second (living dangerously ha ha)
• Strain the tea into a warmed jug or tea pot and serve.