Saturday, 19 November 2011

Masala Coffee or in Western World Chai Coffee

OMG this is the best, just like a cafe brought one but better because you know what has gone into it plus its made with luv, well mine is because I absolutely luv this drink.  Stolen from my greatest Indian book ever "the food of India" I make my own version so will give you both.

Serves 4 both recipes


























Masala Coffee

500ml Milk
2 Tablespoons sugar
2cm piece of ginger
2 Tablespoons freshly ground Keralan or other coffee
5 Cardamom seeds, pounded
1 cinnamon stick
cocoa powder

Method

Place the milk, sugar into a saucepan, bring to the boil over low heat and keep at a low simmer.

Dry-roast the ginger under a grill for 1 minute on each side, then pound in a little pestle and mortar to crush and release the juices.  Add the milk with the coffee, cardamom, and cinnamon.  Cover and allow the flavourings to steep in the heat for 3 minutes.

Stain off the dregs by placing in a coffee plunger or put through a fine strainer, then pour the coffee from one jug to another in a steady stream.  You need to hold the jugs far apart and repeat the process until the coffee begins to froth.  Serve while still hot, garnished with a sprinkling of cocoa.





Clare's Masala Coffee
My recipe came about because I had no fresh ginger, plus I don't add so much sugar but this depends on your own taste and the coffee.

Ingredients

500ml milk
1 -2 Tablespoons of sugar (to taste)
1/2 teaspoon of ground ginger
2 tablespoons of freshly ground coffee (I use trade aid for an extra wholesome guilt free experience)
5 cardamom seeds, pounded
1 cinnamon stick

Method

Place the milk, sugar into a saucepan, bring to the boil over low heat and keep at a low simmer.

Place the cardamom seeds into a small pestle and mortar and pound to crush the seeds within. Then place the cinnamon stick into the pestle and mortar,  you might have to half it then pound a little to break into chunks.  Place the coffee, cardamom, cinnamon stick and ginger into the saucepan with the milk and leave for 3 minutes.

Remove from heat and place into a coffee plunger or through a fine sieve to remove the dregs.  Then pour the coffee from one jug to another in a steady stream.  You need to hold the jugs far apart and repeat the process until the coffee begins to froth.  Serve while still hot, garnished with a sprinkling of cocoa.

Note
  If buying commercial Masala Coffee or Chai coffee in powder form many companies add fillers, additive and preservatives.  Read the ingredients first before buying.  Or buy a small pestle and mortar, 3 jars one for ginger, one for cardamom and one for cinnamon sticks it will end up being alot cheaper.
http://www.tradeaid.org.nz/index.php/page/search?ps_search=Pestle+and+Mortar  Buy a pestle and mortar here I have the white one, first on the list, it is great and light in weight which is great to have on a yacht.

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