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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This chai is a knockout on its own, but gin adds subtle flavors that complement the chai's complexity. (Needless to say, since Kashmir is predominantly Muslim, alcohol would not be added there.) Nuts in a cocktail seemed a little odd at first, and it's fine to strain them out before serving, but most of us found them addictive. Ingredients:
1 1/2 tablespoons shelled and peeled pistachios (raw or roasted salted) |
10 whole green cardamom pods, lightly crushed to remove seeds, discarding pods, or 1/2 teaspoon ground cardamom |
1 (1-inch) piece of cinnamon stick |
large pinch of saffron threads (15 to 20) |
1/4 teaspoon freshly grated nutmeg |
2 cups whole milk |
3 1/2 tablespoons packed light brown sugar, or to taste |
1/8 teaspoon salt, or to taste |
2 cups water |
5 teaspoons loose black tea leaves such as orange pekoe |
4 ounces (1/2 cup) full-flavored gin such as tanqueray or plymouth |
Directions:
1. Finely grind nuts, cardamom, cinnamon, and saffron with mortar and pestle or in grinder. Add nutmeg.
2. Bring milk just to a simmer in a 2-quart heavy saucepan, then whisk in brown sugar, salt, and nut mixture and cook over low heat, stirring occasionally, 3 minutes to infuse flavors.
3. Meanwhile, bring water to a boil in a 1-quart saucepan, then add tea leaves and boil 1 minute. Pour tea through a fine-mesh sieve into hot-milk mixture, discarding tea leaves, and cook chai over low heat 1 minute.
4. Divide gin among 4 (8-ounce) mugs and top with hot chai.
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