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/ck/ - Food & Cooking

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3918282 No.3918282[DELETED]  [Reply] [Original]

Hey /b/, what are your thoughts on chai latte? Just asking.

>> No.3918294

I like starbucks'

>> No.3918295

Far nicer when made from scratch, as with most things.

>> No.3918550
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3918550

Disgusting...

>> No.3918848

>something as involved and complex as a chai latte
>in an instant packaging
jesus fucking christ

>> No.3918871
File: 278 KB, 1600x1200, mas'la tsai 0509001947.jpg [View same] [iqdb] [saucenao] [google]
3918871

>>3918848
>involved and complex
>nope.png
It's got a few ingredients, but it's hardly "involved." Shit, I make it from Yellow Label/Lipton bagged tea because the spices sugar and milk drown out most of the tea flavour anyway.
Pic related are all the things that go into it.
Put that into a warmed pot with tea bags.
Bring some milk to a boil.
Pour milk into pot.
Stir to combine.
Steep several minutes.
Strain into another warmed pot and sweeten immensely. That's all there is to it!
It's not some magical thing that only brown people can do, you know.

>> No.3918878

>>3918871
Oh! Before you get it twisted: the huge black thing on the bottom right and the green things on the bottom left are each types of cardamom. The black one is not what you wanna use for chai: only green.
I was showing the two together to make it more understandable.

>> No.3918889

All right, I'm going to ignore OP's post and hopefully get a decent chai thread going. How do I make a good chai latte at home (considering I've never? I have loose leaf masala chai, should I use white sugar or brown sugar to sweeten it? Should I add more spices, and if so what kind? Should I brew it through a coffee drip or just boil the tea leaves and add steamed milk?

>> No.3918890

>>3918871
I know how to make chai and know that it's not really "involved" but it's more involved than what can even be half as decently replicated in an instant tea bag. Don't trip, nigga

>> No.3918891

>>3918889
>*considering I've never made it before

Fix'd

>> No.3918892

>>3918890
As an addendum, I am a brown person

>> No.3918914

>>3918890
Just slightly more involved, brownfriend, just slightly.
I prefer the off-the-heat method v the on-the-heat method: I find that simmered masala/mas'la tsai/chai to need more sugar than letting it steep off the heat since the simmering also makes the tea release a lot of unsavoury bitter flavours.
Are you Desi or Persian?

>>3918889
Try to just steep it in milk, no water, strain then sweeten with white sugar, palm sugar or honey, to taste.

>> No.3918925
File: 38 KB, 528x440, hmmm.jpg [View same] [iqdb] [saucenao] [google]
3918925

>>3918914
Wait, there's no water involved at all? I thought it was equal parts milk and water.

>> No.3918927

>>3918925
If you're simmering it, yes: 50/50 water and milk.
If steeping it, just milk.

>> No.3918932

>>3918914
Haha. I'm Mexican. Thanks for the tips and info

>> No.3918933

>>3918932
Tell me mole secrets, now!

>> No.3918950

>>3918933
Oh dear lord, no. My grandmother would rise from her grave and drag me down to the depths of el infierno if I did that

>> No.3918954

>>3918950
I'm sad now.