Rose Chai
Food-grade rose petals, cardamom and Assam black tea simmered into a restrained floral milk chai for two small cups.
By Krishna Sahani
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Equipment: Small deep saucepan
Fine strainer
Digital kitchen scale
Two heat-safe cups
Ingredients
Instructions
-
Infuse petals and spice
Simmer 1 g rose petals and 2 crushed cardamom pods in 300 ml water near 100°C / 212°F for 3 minutes. -
Add black tea
Add 6 g Assam CTC black tea and simmer for 90 seconds. -
Add milk
Add 200 ml milk and optional 8 g sugar. Bring to a rise and gently simmer for 2 minutes. -
Strain and serve
Strain into two cups, cool to a safe drinking temperature and discard the cooked ingredients after this single infusion.
Storage
Serve promptly. Strain and refrigerate leftovers in a covered container within 2 hours; reheat gently once.