Monday, January 14, 2008
To offset the pain of waking up this morning, especially after the late night baking session on Sunday night, I skipped the gym and came straight home to relax, cook a meal of warm lentil salad (the perfect weekday meal), and clean up the mess I made in the apartment over the weekend. Last week's warm spell was nice but disturbing considering that it's the middle of January and I actually saw someone walking around with a tank top on. It's finally feeling like winter again, and that gave me occasion to make a little chai to top off the most perfect evening. M.'s mother makes the best chai in the world, no exaggeration. Unbeknownst to her, I long for her chai on many cold nights. My chai is a poor man's version of M.'s mom's, but it was good enough for me on this dark winter night.
Recipe: Brooklyn Poor Man's Chai
1. Warm milk (regular or soy) over medium-low heat.
2. Meanwhile, peel and thin slice a knob of ginger, about half the size of your thumb.
3. When milk comes to a low boil, steep a bag of black tea (preferably darjeeling) and ginger in milk for 8 minutes or so until the milk takes on a gingery bite. If you'd like, you can also steep 3-4 cardamom pods and/or a large pinch of cloves along the ginger.
4. Remove from heat, sweeten with raw honey, sprinkle with cinnamon and freshly-ground nutmeg.
Posted by Undercover Cook at 10:34 PM