Fennel Chai
Fennel-seed black milk tea with an aromatic water stage and two small-cup yield.
By Krishna Sahani
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Equipment: Small deep saucepan
Mortar or spoon
Fine strainer
Two heat-safe cups
Ingredients
Instructions
-
Crack and infuse fennel
Lightly crack 1 g fennel seeds. Bring them with 300 ml water to a boil (about 100°C / 212°F at sea level), then simmer 4 minutes. -
Add black tea
Add 6 g Assam CTC black tea and simmer 90 seconds. -
Add milk
Add 200 ml milk and optional 8 g sugar. Bring to a rise, reduce heat and simmer gently for 2 minutes. -
Strain and serve
Strain promptly into two cups and allow to cool before drinking. Discard tea and seeds after this one cooked infusion.