Ingredients
6 portion(s)
Chai
- 2 cm ginger
- 5 cm cinnamon stick
- 4 Peppercorns
- 3 cloves
- 3 cardamon pods
- 1 tbsp tea, rooibos, black (e.g., orange pekoe)
- 0.25 litres Milk
- 1 litre water
- 1 tbsp honey
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6
15min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Place ginger into mixing bowl and dry roast 2-3 min/120 degrees/speed 1. Allow to cool slightly.
Add cinnamon, peppercorns, cloves and cardamon pods. Mill 1 minute/speed 9. Use spatula to push ingredients down to bottom of bowl.
Add tea, milk, water and honey into mixing bowl and cook 9 minutes/80 degrees/speed 1.
Drain tea through fine-meshed sieve into tea cups or heat proof glasses. Discard contents of sieve. Serve immediately.
Accessories you need
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Spatula TM5/TM6
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Tip
Adapted from "The Food of India" cookbook, by Priya Wickramasinghe, Carol Selva Rajah, Jason Lowe (Photographer), Alan Benson (Photographer)
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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