Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!dca1-feed4.news.digex.net!dca1-hub1.news.digex.net!intermedia!logbridge.uoregon.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Edouard_Lagniappe@juno.com Newsgroups: rec.food.recipes Subject: Chai Tea Followup-To: rec.food.cooking Date: Wed, 05 Jan 2000 14:00:05 -0600 Organization: juno.com Lines: 24 Approved: phill@rt66.com Message-ID: Reply-To: Edouard_Lagniappe@juno.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38729 Bill Waddingtons Real Chai Tea merchant Bill Waddington of St. Pauls Tea sour ce shares his recipe for Chai. 1 teaspoon cardamom 1 teaspoon sugar 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1 14-ounce can condensed mild (sweetened or unsweetened) Mix the spices and condensed milk thoroughly. Refrigerate at least 24 hours. Brew a strong black tea (Assams are great) or Rooibos for an herbal chai. Stir in 1/2 to 2 heaping teaspoons of chai concentrate mix per cup of freshly steeped tea. Enjoy! Source: Bill Waddington via MPR's "Splendid Table" -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.