Mint Chai Recipes
CHAI
Chai (rhymes with "pie") is the word for tea in some parts of the world, but in India, it's a spiced milk tea that's becoming more popular in North America. This chai recipe is just as tasty as any coffee-house chai. -Terese Block, Waukesha, Wisconsin
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.
Nutrition Facts : Calories 159 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 75mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
MINT TEA (INDIAN PUDINA CHAI)
Mint tea with milk and fresh mint leaves. This Indian pudina chai is a perfect winter beverage that is soothing, warming and keeps throat infections at bay. You can make mint tea with or without milk but at our we love it with milk, just like adrak chai ???? Here is how to make best mint chai with milk at home
Provided by Harini
Categories beverage
Time 12m
Number Of Ingredients 6
Steps:
- Combine 6-7 fresh mint leaves, 1/2 teaspoon grated ginger in 1/2 cup water
- Bring to a boil and then simmer for 3-7 minutes as per preference.
- Add 2 teaspoons tea leaves and simmer for 2 more minutes.
- Add 1/2 cup milk and simmer for a minute
- Strain, add sugar to taste and mix well.
- Serve mint tea immediately.
Nutrition Facts : ServingSize 1 g, Calories 66 kcal
EASY MASALA CHAI RECIPE
A delicious and easy dairy-free chai recipe made with whole spices. It's spicy, comforting, naturally sweetened, and made in just 1 pot with 8 ingredients!
Provided by Minimalist Baker
Categories Beverage
Time 25m
Number Of Ingredients 9
Steps:
- Add cinnamon stick, cardamom pods, peppercorns, and cloves to the bowl of a mortar (or cutting board) and use pestle (or heavy pan) to slightly crush the spices. You aren't pulverizing into a powder, just slightly crushing into small pieces (see photo).
- To a medium saucepan add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heat. (Note: For a less gingery chai, reduce amount of ginger and slice rather than grating). Then reduce heat slightly to medium/medium-low and maintain a simmer for 15 minutes or until it reduces by about one-third.
- Add tea (loose leaf or bags) and dairy-free milk of choice (we love light canned coconut) and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.
- Add sweetener of choice to taste (we prefer stevia or maple syrup, but sugar is more traditional). Strain through a fine mesh strainer before serving.
- Keep strained, cooled leftovers covered in the fridge up to 3-4 days. Reheat on the stovetop or in a milk frother. Not freezer friendly.
Nutrition Facts : ServingSize 1 cup, Calories 200 kcal, Carbohydrate 19.4 g, Protein 5 g, Fat 13.5 g, SaturatedFat 5.9 g, Sodium 21 mg, Fiber 3 g, Sugar 4.9 g, UnsaturatedFat 6.31 g
MINT CHAI
Make and share this Mint Chai recipe from Food.com.
Provided by Annisette
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Brew mint tea: Pour 2 cups boiling water over the 2 mint tea bags and steep for 4 minutes.
- Combine brewed mint tea, cardamom, cloves, ginger, peppercorns, lemon grass, vanilla.
- Fill 2 glasses to the top with ice. Strain tea into the glasses.
- Garnish with mint, if desired.
Nutrition Facts : Calories 24.7, Fat 0.5, SaturatedFat 0.1, Sodium 8, Carbohydrate 5.3, Fiber 1.2, Sugar 0.1, Protein 0.6
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- In a pot, bring the water to a boil. Once the water starts to boil, reduce the heat and add the crushed spices and tea leaves. Let it simmer for 5-7 minutes to allow it to absorb all the flavours and gain colour.
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- Place all dry ingredients (green tea, ginger, cardamom, clove, cinnamon, nutmeg, black pepper and mint leaves) into a bowl and mix together until well blended. This will form the tea blend. Next, place the tea blend ingredients into the bottom of a teapot.
- In a saucepan over high heat, add water and bring to a boil and remove from the heat. Do not over boil or bring to rolling boil. Pour hot water over the dry ingredients in the teapot. Cover and steep for five minutes. Decant the leaves by straining through a sieve or tea strainer into a clean teapot and serve hot. This blend may also be served iced.
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- Kashmiri Noon Chai. This slightly time-consuming chai recipe comes with a creamy, buttery and rich flavour, and results in a pink concoction that looks and smells heavenly, in equal measure.
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- Sulaimani Chai. Believed to have had Arab origins and popularised in the state of Kerala, Sulaimani chai has one of the easiest to make at home recipes, that will give you a large cup of warmth in return.
- Adrak Pudina Chai. Now this one is a cup of chai that goes beyond just being tasty and refreshing to sip on. Brimming with several herbal properties that range from reducing bloating and promoting healthy digestion to enhancing your immunity and fighting cold and cough, this tangy tea deserves to be included in our daily tea rituals!
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- Vanilla Chai Latte. This is it. This is the most indulgent mug of chai drink you can sip on when you need to feel cosy and comforted, STAT. Infused with strong spices, the heavenly smell of vanilla and of course, our favourite milky chai, this DIY chai-latte recipe can give the fancy drinks of Starbucks, a serious run for their money.
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