GCE2012: Chai #5

CHAI NUMBER 5 (8/26/12):

Ingredients:

• 1/4 tsp cinnamon and ginger (each)
• slightly more than 1/8 tsp ground pepper
• 1/2 tsp fennel seeds
• 8 cloves and 5 cardamoms
• 1 water
• 1.5 milk
• 1.5 tbs tea
• 1.5 tsp sugar

Preparation:
Bring water and spices to a boil.  Add tea, simmer for 4 min. Add milk and sugar to heat up.  Recipe modified from Chai #4.

Picture:

Chai #5 rated 4 out of 5

Comments:

• Mmm, good. 
• Tastes creamy.
• Not as much pepper, can taste other spices.  I still want to taste more fennel, cinnamon, and ginger.

Rating (of 5):

• Ari: 4.5
• Luke: 4.3, but he doesn't know if he'd ever give a 5 unless it's really amazing.  Holding out for it.

GCE2012: Chai #4

CHAI NUMBER FOUR (8/25/12)

Ingredients:

• 1/4 tsp ground pepper, cinnamon, and ginger (each)
• 5 cloves and 5 cardamoms
• 1 cup water
• 1.5 cups almond milk
• 1.5 tbs tea
• 1.5 tsp sugar

Preparation:
Bring water and spices to a boil.  Add tea, simmer for 4 min. Add milk and sugar to heat up.  Recipe based off this one.

Picture:

Chai #4 rated 4/5

Comments:

• Nutty/milky but not too much - nice balance
• Pepper is nice for Jen and Ari but too much for Luke - overwhelms the other spices, but it gives the final product a nice kick
• Not flat or oversteeped
• Some spices still missing

Rating (of 5):

• Jen: 4
• Ari: 4
• Luke: 4 (3.8)

GCE2012: Chai #3

CHAI NUMBER THREE (8/19/12)

After a disappointing iced chai at a café earlier in the day, I'm hoping to creating something better and more satisfying to make up for the gap in my expectation...

Ingredients:

• 2 cups of vanilla coconut milk
• 2 twists of black pepper from a pepper mill
• 1/4 tsp cinnamon
• 1/4 tsp ground cloves
• 5 cardamom pods crushed in a mortar
• 1/4 tsp dry ginger
• 1 1/2 tbs black tea (reused from last time)

(Based off this recipe)

Preparation:

1. Put all ingredients in a saucepan and simmer for 15 minutes.  (I put tea in after 7 min)
2. Then add 1/2 cup water and black tea, simmer for 5 more minutes.
3. Strain and serve.

Picture:

Chai #3: Rated 2/5

Comments:

• Pre-taste: looking forward to the coconut milk, which is creamier than almond milk.
• Tastes "flat" - it's a little bland.  There's some spice at the end but the upfront taste leaves something to be desired.
• Spicy but no body, not very full.

Rating (of 5):

• Ari: 2
• Jen: 2

GCE2012: Chai #2

CHAI NUMBER TWO (8/19/12)

Ingredients:

1 cups water
2 cups vanilla almond milk
1 whole clove, lightly crushed
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1 1/2 teaspoons fennel seeds, lightly crushed
4 whole cardamom pods, lightly crushed
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons unflavored loose black tea (such as Darjeeling)
(Modified version of chow.com, reduced by 1/2 for 3 servings.)

Picture:

Chai Experiement #2

Comments:

• Definitely spicier than the last one
• Noticibly creamier
• The color seems lighter
• Not as sweet, which is good - an appropriate amount of sweetness to let you taste the other flavors.
• Still might a little over-steeped, but not nearly as much tea taste as last time
• Still not as good as the Lebanese ones.

Rating (of 5):

• Ari:  3.75 -- I think this one's way better than the last one.
• Luke: This one's a 3.5 and the other was like a 2.5.

The Great Chai Experiment of 2012 (GCE2012)

This post is the first in a series of attempts to make an awesome chai tea.   I've had two exceptionally good cups of chai within the last week, and I'd like to see if I can recreate the experience in my own kitchen.  Here I will document the journey.

The qualities about the 2 cups I really liked: creamy, spicy, and rich; not watered down.  They were also both at Lebanese restaurants/cafes so that might have something to do with it.

The two major modifications to the recipes are: I'm using non-dairy milk and this tea which is locally distributed (from Boulder, CO) and chocolatey.

CHAI NUMBER ONE (8/16/12)

Ingredients:

• 1 1/2 cups water
• 1 1/2 cups vanilla almond milk
• 1 whole clove, lightly crushed
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• 1 1/2 teaspoons fennel seeds, lightly crushed
• 3 whole cardamom pods, lightly crushed
• 2 1/2 tablespoons granulated sugar
• 1 1/2 tablespoons unflavored loose black tea (such as Darjeeling)

(Modified version of chow.com, reduced by 1/2 for 3 servings.)

Picture:

Chai Experiment #1

Comments:

• Probably should reduce the water/milk ratio if it's not whole cow's milk.
• Somehow forgot to do step two in the instructions.  Kind of nervous for the first time I guess. 
• Can't really taste the ginger.  Could maybe add more powdered ginger to make up for it not being fresh.
• Tea taste is a little strong -- 5 minutes is probably too much steeping for this tea.
• It is sweet, but this isn't necessarily bad.  Might want to reduce the sugar if using (sweetened) almond milk.
• The chocolate and vanilla tastes are good.

Rating (of 5):

• Jen: 2
• Luke: 3
• Ari: 3