A lighter "chai" tea in the style of western India. Cinnamon, cardamom, clove and vanilla are blended with green and black teas for a true "Khali-Kahwa" or "really good cup".
Ingredients: Green tea from India, China and Japan, black tea from India, cinnamon bits, orange peel, cardamom seeds, cardamom husks, cloves and flavor.
Preparation time 10 minutes
Preparation time 15 minutes
Total time 25 minutes
Servings 2 persons
o 1 teaspoon fennel seeds
o 1 tsp aniseed
o 4 green cardamom pods
o 2 cinnamon sticks
o 2 cloves
o 600 ml of water
o 10 g Kashmir Khali-Kahwa tea (about 5 ounces teaspoon)
o 2 pieces of star anise
o 2 tablespoons honey
o 100 ml of hot milk
1. Coarsely crush the fennel and anise in a mortar and fill with the other spices in a tea filter.
2. Boil 600 ml of water in the pot on the stove and insert the tea filter.
3. Cover and allow to soak for 5 minutes.
4. Remove the tea filter, boil briefly and brew the Kashmir Khali-Kahwa with the hot spice broth.
5. Filter through a sieve after 3 minutes.
6. Put a piece of star anise in jars or bowls, add a teaspoon of honey and cover with the hot tea.
7. Serve with frothed hot milk and cinnamon sticks.
Variants: If you like alcohol, add 1 El Rum or Amaretto