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Saben Chai

We don’t often share recipes, but a hot beverage, or any form of tea, is such an ideal accompaniment to reading! Here are two versions of our family’s favorite chai. See if they help you linger longer over a delicious book.

SIMPLE SABEN CHAI

2 family size Lipton tea bags
30-40 cardamom pods
1 quart water
1 quart milk
1/4-1/3 c. sugar

Bring water to a boil. Add tea bags, cardamom and milk. Simmer over low heat for 10 minutes, then remove from heat and add sugar to taste. Strain and discard spices and tea bags. Serve hot or cold.

DELUXE SABEN CHAI
2 family size Lipton tea bags
30-40 cardamom pods
2 cinnamon sticks
6 whole cloves
1 inch fresh ginger or 1/2 tsp. dried tea-cut (optional)

1 quart water
1 quart milk
1/4-1/3 c. sugar

Bring water to a boil. Add tea bags, spices and milk. Simmer over low heat for 10 minutes, then remove from heat and add sugar to taste. Strain and discard spices and tea bags. Serve hot or cold.

(Some folks add anise or peppercorns, but preferences are pretty strong here. In fact, the ginger has become optional, though I still like it fine that way. You can put the smaller spices in a large tea ball if you wish, or just pour it through a strainer at the end.)

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