Lemongrass Chai
Fresh lemongrass and Assam black tea simmered into a light caramel milk chai for two small cups.
By Krishna Sahani
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Equipment: Knife and cutting board
Small deep saucepan
Fine strainer
Two heat-safe cups
Ingredients
Instructions
-
Prepare herb
Rinse 12 g fresh edible lemongrass, trim damaged layers, cut into short pieces and bruise lightly. -
Infuse in water
Bring the lemongrass with 300 ml water to a boil (about 100°C / 212°F at sea level), then simmer for 5 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 2 minutes, watching for foam. -
Strain and serve
Strain out all stalks and tea into two cups. Cool before drinking and discard used ingredients after this single infusion.