The Plum Orchard by Hiroshige (1857), ukiyo-e woodblock print
Chai Tea recipe from Beth Baker, principal cook at Spirit Rock Meditation Center in Woodacre, California:
1 1⁄2 teaspoons coriander seeds
3 tablespoons fresh cardamom pods
1⁄2 teaspoon black peppercorns
1 cinnamon stick
1 dash allspice
3/4 teaspoon licorice root (optional)
Good-quality black tea
Grind the coriander seeds and cardamom pods in a spice grinder.
In a bowl, mix the ground spices, peppercorns, cinnamon, cloves, allspice, and optional licorice root.
Pour the chai mix into a clean jar and the black tea in another jar. Tie a note around them with the following instructions:To make an herbal chai you can sip all day, follow step 1 below, strain, and add extra hot water as necessary.
2 cups water
1/3 cup ginger, finely chopped
3 cups milk
2 or 3 tablespoons black tea leaves
2 to 3 1/2 tablespoons maple syrup, honey, or sugar
1. Bring the chai mix, water, and ginger to a boil.
2. Lower heat, add milk, and cook until it reaches a low boil. Stir continuously so as not to scorch it.
3. Add black tea and simmer for 5 minutes, use zen timer by Now & Zen
- Digital Zen Timer, good for timing tea
Now & Zen’s Chime Timer Shop
1638 Pearl Street
Boulder, CO 80302
Posted in Bamboo Chime Clocks