14oz Chai teapot and strainer combo. Turkish coffee pot and fine mesh strainer together for making perfect Prana Chai at home

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Don’t boil the tea leaves in high heat for a long time. You chai may turn bitter. A minute is more than enough. You can boil more to steep in the flavor after adding the milk. Boil the water — Heat fresh, filtered water to the appropriate temperature for your specific type of tea. Absolutely. Just swap out the regular whole milk for oat milk or almond milk to make vegan Indian chai. Ingredients in Indian chai and equipment. Chai was traditionally made over a stove using a copper pot meant specifically to extract the best flavours from the tea itself. These

Best to use either “chai” or “tea” when asking for your favorite latte or masala tea next time! What is Masala Chai?Yearning for a touch of rustic charm? Look no further than our stoneware teapots. Their robust construction ensures your tea stays piping hot, while the earthy aesthetic evokes a sense of warmth and comfort. Whether you choose a stoneware teapot with an infuser or a single-cup teapot, we have an abundance of pieces with captivating colours and enchanting prints. The curvy, open design of the pot will deliver a piquant aroma that will fill your nostrils and have you salivating long before you’ve even had your first sip. Start with less spice if you are making masala chai. You can always add more the next time you make chai. Understanding how the milk, water and tea works and then incorporating the spices into it is key.

These pots hold a total of 1.5 litres of liquid (up to the rim), however we believe you can comfortably make up to 1.25 litres of chai in them. I am thinking about gettting growler jars with the final product, milk and all to give as gifts. Would it keep for a week or two? Ginger is a must have.Add ginger in water and let it simmer before adding milk, else it can curdle the tea sometimes.

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The main benefit of chai I feel is it reduces my fatigue. Whenever I am tired, a cup of tea always brightens me up. The tannins present in tea help calm the body and revitalize it. Tea also contains caffeine, although in much less quantity than coffee. This Masala Chaiis: Adjust the spices you add to your taste. A few tries and you will know your preference. I like to make Chai Masala blend and have it handy for everyday use. Kshama Aunty: Thanks, I'm so glad you liked the sciency stuff! Since you like them, I'll continue adding the science notes as they are applicable!

Start feeling like a true chai aficionado and create a daily ritual to look forward to with your chai teas with this ar-tea-stic chai pot from Prana Chai.I added a little fresh turmeric and ginger root to mine also…do you know if the root would have more anti-inflammatory benefits than the powder? You can easily double this recipe and boil the spices in a pot or slow cooker. Skip the milk, but steep the tea to your liking. You can add sweetener at this point or just before serving. Cool and refrigerate for up to a week. Simply add your choice of milk before serving heated or chilled. Whether you’re taking a moment to ground yourself with a warm cuppa or enjoying a soothing nightcap with your favourite friends, every tea lover needs a T2 teapot in their life. Milk– Use whole milk or 2% or even non-fat depending on your taste. You can also use almond or oat milk. Add the water into the teapot and allow the tea to steep — Once the water is boiled, pour it into your teapot, making sure you cover the leaves and that they’re fully immersed in the water. Allow the tea to steep for the recommended time.

I really like the science note too. I was using low fat milk and it just was not as rich and spicy. Mystery solved, thank you! So another science question: why boil it twice? Does it release the flavors more? Also, I have an electric stove that takes a really long time to come to a boil…should I add the tea later so it does not steep too much? Chai is pronounced "Cha" in my house, which is a Gujarati word, and it's made a countless number of times. Growing up, I felt like I was a barista in my own house! No Joke, I made cha all day long it seemed. Perhaps, that's why my recipe has been perfected throughout the years. I think my Mom had a total of 5 cha pots at any one given time.Become a true chai master by preparing your Prana Chai exactly as it was intended. This Prana Chai brewing pot has a wide girth and curves in all the right places to allow the good stuff to infuse properly. We prefer steeping first in water alone because we find it makes a stronger infusion than adding the milk too soon. Our chai pots are lightweight and super easy to clean. We do not recommend putting them in the dishwasher. Masala chai is a creamy, spiced tea that’s most popular in India but is increasingly enjoyed around the world. The primary difference between chai and masala chai is that masala chai includes spices, while chai is simply tea and milk. What region is this recipe from? I'm going to give some of it as a gift to my mother and my best friend, and I was going to include some of the stuff you wrote about in this post… but I was wondering where specifically it's from.