Chai Latte

Zuma, Spiced Chai

I recently bought some chai powder in use of producing some sweet chai latte, the untraditionally and easy way. When I write easy/untraditional way it simply means that traditional chai is produced on black tea brewed with hot water. This concentrated tea is then mixed with frothed nor heated milk and a basic, traditional chai latte is made. The tea shall mix with hot water for about five minutes, leaving a long preparation time, therefore a lot of powder and sirup mixtures has arisen.

Pouring, adding and stirring

Its actually simple to produce this drink when using the chai powder, because all that required is measuring the right amount of milk versus chai powder, combined with a little stirring. The mixture of powder and milk is hereafter frothed by use of a espresso machine, to create micro foam and heat the milk.

Pouring the final Chai Latte

When the drink has been proper frothed, its ready for pouring and enjoying. I have enclosed a little description of the popular chai latte sirups and powders below;

"Liquid "chai concentrates" have become very popular for their convenience, as these spiced, sweetened tea-based syrups merely require dilution with milk, water, or both to create a flavorful hot or cold beverage. Most coffeehouse chains use commercial liquid concentrates instead of brewing their own chai from scratch. Dry powdered or granular mixes similar to instant coffee are also commercially available.
Both dry instant mixes and liquid concentrates can be replicated at home. A liquid concentrate can be made by brewing an unusually concentrated pot of highly spiced tea, so that the dilution of a small amount into a cup of hot water or a glass of cold milk results in roughly the same concentration of tea as in a normally-proportioned brew; e.g., to make a syrup from which one ounce suffices to make one eight-ounce cup of normal chai when diluted, brew tea (and the proportional quantity of spices) at eight times normal concentration.
Similarly, unsweetened iced-tea powder can be tailored to individual taste with powdered spices, sugar, and (if desired for convenience and texture) dry nonfat milk and dry non-dairy creamer; the result can be mixed with hot water to produce a form of instant chai. This form of dry mix has certain disadvantages, however: the powdered spices may leave a grainy residue at the bottom of the cup, and it may dissolve poorly in cold water, especially in the presence of dry milk/creamer powders." Wiki

Frothed Chai Latte

Chai contents

   

"The traditional chai is a spiced beverage brewed with different proportions of so-called "warm" spices. The spice mixture, called Karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this base or karha. For example, most chai found on the street, in restaurants or in homes incorporates one or more of the following along with ginger and cardamom, namely: cinnamon, star anise and/or fennel seeds, peppercorn, and cloves. In the Western world, using all spice, to either replace or complement the cinnamon and clove, is also common.

Traditionally, cardamom is a dominant note, supplemented by other spices such as cloves, ginger, or black pepper; the latter two add a "heat" to the flavor and the medicinal aspect of the drink. The traditional composition of spices often differs by climate and region in Southern and Southwestern Asia.

For example, in Western India, fennel and black pepper are expressly avoided. The Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of flavorings: almonds, cardamom, cinnamon, cloves, and sometimes saffron. In Bhopal, typically, a pinch of salt is added.

Other possible ingredients include nutmeg, coriander, rose flavoring (where rose petals are boiled along with the loose-leaf tea), or liquorice root. A small amount of cumin, also considered a "warm" spice in Ayurveda and traditional Chinese (and European) medicine/cuisine, is also preferred by some people." Wiki

// Hendrup