Chai: The Spice Tea of IndiaDiscover the rich flavors, unique traditions, and healing powers of chai. This heady mixture of cinnamon, nutmeg, anise, and cloves transforms black tea into a full-bodied elixir that has been enjoyed in India for centuries. Tea expert Diana Rosen explores the fascinating history of chai and offers 22 recipes for a variety of chai spice blends that can be used in both teas and baked goods. You’re sure to find exciting and new ways to enjoy chai’s spicy and rejuvenating qualities. |
Other editions - View all
Common terms and phrases
¹⁄₂ cup ¹⁄₂ teaspoon ¹⁄₄ teaspoon ground ³⁄₄ cup allspice almonds anise aroma Assam tea Ayurvedic Ayurvedic Benefits Ayurvedic system baking beverage black tea blender boil bowl brew butter Camellia sinensis chai lattes chai mix chai recipe chaiwallahs chickpea China Chinese cinnamon cloves coffee color cookies cooking cool coriander cream crushed Darjeeling tea decaf dough drink e-mail estates fennel flavor flour fragrance garam masala ghee green tea ground cinnamon ground spices herbs Hindi Hindi word Indian cuisine Indian spices Indian tea Indian word infuse ingredients leaf liquid concentrates loose-leaf Mahal masala chai masala spices minutes Nilgiri teas nutmeg oolongs pepper pound powder pungent refrigerated rice rooibos Sanskrit word saucepan savories seeds simmer spice blends spice mixture spice tea spicy spoon stir sweet sweetener tablespoons Taj Mahal tea bags tea bushes tea leaves tea plant tea tasting term refers unsalted vanilla warm whole milk