Comments on: recipe: chai tea

By: Beth

Beth — Tue, 12 Jan 2010 20:38:16 +0000

Mmm, I love Chai. Although, now I know that when I say ‘chai tea’, I’m really saying ‘tea tea.’ How silly. I love the arrangement of the spices in the third picture.

By: Karen

Karen — Tue, 22 Sep 2009 02:37:18 +0000

I love everything on this site!! My kind of nomnoms

By: Sophia

Sophia — Sat, 15 Aug 2009 18:32:35 +0000

I love chai, will try this soon. I think the name is Chai Masala, “chai” meaning “tea” as you wrote, and “masala” standing for “spice mix” as in the movie “Mississippi Masala”.

By: Prudy

Prudy — Tue, 14 Jul 2009 14:40:14 +0000

Made this last night. Quite yum. I like spicy chai, I let it simmer at least 20 minutes. Wondering if I can add extra spices to make at the spice level I like. It is good though.

By: Brook

Brook — Tue, 28 Apr 2009 03:33:37 +0000

I noticed you are using the big black cardamom pods instead of the smaller green ones. I have noticed that the black cardamom has a slightly smoked scent to it, reminiscint of tobacco. i have used it in other recipes calling for cardamom and after making kheer using it, I thought i did something wrong. i have since stocked up on the smaller green pods and I enjoy that flavor a lot more. I have to be honest though, I haven’t even used the black pods in chai. I was actually on the brink of tossing them since I haven’t used them in two years (they are in a well sealed jar in a good place), so maybe i will give them one more honest shot before tossing them.

By: Dawn

Dawn — Sun, 29 Mar 2009 23:42:16 +0000

if I boil this in water will it be concentrated enough to add milk later and have it at regular old Coffeeshop consistency?
I suppose that is something like Starbucks-consistency but tasting much better like small-family-owned-shop.

By: Amy

Amy — Mon, 09 Mar 2009 07:52:38 +0000

I made this with soy milk to suit my lactose-intolerant sensibilities and it turned out well (plus I didn’t have to skim off any milk skin). I think next time I might add more ginger and leave out the peppercorns… I guess I’ve grown too used to the deathly sweet Starbucks-style confection, but the savory taste just didn’t work for me. Great recipe, though (and great pics, per usual)!

By: oogikuzirkus

oogikuzirkus — Mon, 16 Feb 2009 15:09:00 +0000

I love chai in Singapore too. We have teh indian version as well and Malay version too. Malay is call Teh. Nice too. Yummmm… but making them at home. Its so Fun:) Sometime we pour the milk tea, from one cup to another, which will form bubbles on top. Some how it taste even nicer. Heehe

By: Kelsey

Kelsey — Fri, 30 Jan 2009 07:42:00 +0000

That looks (and sounds) tasty! I will have to try it. I've been living in Korea for 9 months and am back stateside for a month, and am loving having access to spices other than chili powder again.

Also, do you mind if I add you to my blogroll? I love your blog, and its name is also quite awesome.

- Living Life Frame by Frame

By: tigerfish

tigerfish — Sun, 04 Jan 2009 01:41:00 +0000

Your Chai Tea is so patiently made/brewed!

Happy New Year!