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Anita Wilson Chai (Spicy Indian Tea)

From A Book of Favorite Recipes (1978).

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A historical recipe

A Book of Favorite Recipes, by University of Wisconsin - Stout Home Economics in Business Club (1978).

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 3 cinnamon

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. 2 cups (500 mL) v^^ater 20 cloves 1 teaspoon (5 mL) cardamom 3 black peppercorns 1/2 cup (125 mL) honey 5 cups (1250 mL) milk 2 to 3 cinnamon sticks 2 tablespoons (30 mL) ginger 1 tablespoons (15 mL) peppermint tea 1.
  2. In medimn saucepan, heat water to boiling.
  3. 2.
  4. Boil 3 minutes, reduce heat;
  5. add remaining ingredients.
  6. 3.
  7. Heat until just boiling;
  8. turn off heat.
  9. 4.
  10. Cover;
  11. steep 10 minutes.
  12. 5.
  13. Strain before serving.
  14. Makes 6 to 7 cups.
  15. Source: Kripalu Kitchen: A Natural Foods Cookbook and Nutritional Guide

Plating

Cookware for this recipe

  • Saucepan
  • Sieve
Source http://creativecommons.org/licenses/by-nc-nd/3.0/
Credit

From A Book of Favorite Recipes (1978), character 110381 of the text, digitised by the Internet Archive: https://archive.org/details/ABookOfFavoriteRecipes

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.