The rain has lost its fury and become a drizzle. It is calm and serene, except for the pitter – patter rhythm of the falling drops. Pools of water forming puddles in strange patterns. Cloud enveloped sky, mossy stones and the earthy scent of rain – Petrichor. Monsoon season here. Perfect day to curl up with a book and a hot cup of Chai | Tea!
Before Chai | Tea, about the book, ‘Scion of Ikshvaku’ based on Ramayana, by Amish Tripati. Finally read the book! Late in the day and for whatever it takes, my two cents on it – The book is worth a read but certainly no epic!
However, this classic Mint Tea recipe is!
Prep time : 5 mins; Cooking time : 15 mins; Serves : 4
Ingredients (organic and natural) :
- 3 1/2 cups water
- 1/4 cup boiled milk
- 1 – 1 1/2 tsp loose orange pekoe tea or any other choice of black tea
- 4 – 6 tsp sugar
- 1 inch piece ginger
- 10 – 15 fresh mint leaves
- 3 cardamom pods
- 1/4 tsp or a tiny piece of nutmeg
- Peel and finely powder the cardamom pods and nutmeg in a mortar and pestle. Peel and finely chop or grate the ginger piece.
- Take water in a pot | saucepan | vessel, add the loose tea leaves, mint leaves, grated ginger and sugar. Bring it to a boil, then add milk and ground (cardamom + nutmeg) powder. Stir things around. Boil for another minute or two. Switch of heat.
- Strain the prepared tea through a fine mesh sieve and divide equally into 4 cups. Discard the tea leaves along with other added herbs and spices.
- Go on grab your cuppa of piping hot tea!
- Tulsi | Holy Basil tea can be made by replacing mint leaves with fresh Tulsi leaves.
- One can replace fresh ginger with dry ginger powder | chukku podi.
Vegan Version :
Skip milk, replace black tea with green tea, add it after switching of heat and seep it for 10 mins, in the above recipe.