Cinnamon Chai
Cinnamon-bark black milk tea with a short separate tea stage for two small cups.
By Krishna Sahani
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Equipment: Small deep saucepan
Fine strainer
Two heat-safe cups
Ingredients
Instructions
-
Infuse cinnamon
Put one 3 cm cinnamon bark piece in 300 ml water. Bring to a boil (about 100°C / 212°F at sea level), then simmer for 4 minutes. -
Add black tea
Add 6 g Assam CTC black tea and cook for 90 seconds, stirring once. -
Add milk
Add 200 ml milk and optional 8 g sugar. Let the liquid rise, then reduce heat and simmer gently for 2 minutes; watch for foam. -
Strain and serve
Remove bark, then strain promptly into two cups. Cool briefly before drinking. This is one cooked infusion; discard the used tea and bark.
Storage
Serve fresh. Strain and refrigerate leftovers promptly in a covered container; reheat gently.