recipe reviews for:

Chandra Chai Moon Tea

“This recipe is the culmination of much experimentation in my kitchen. I have omitted black tea, as I am not fond of caffeine. The resulting tea follows in the tradition sprung up on the west coast, particularly the SF bay area, where a fondness for strong spices seems to be most favored, savored and brewed. Add enough soy milk or cows milk to suit your taste.”

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Reviewed: Dec. 21, 2007

The word Chai is Sanscrit for tea and the highly spiced sweet tea originated in India. The addition of a cinnamon stick is almost required! Through the years (I got the recipe from an Indian living in my area)I have decided to brew with water rather than the milk as done in India, and I use mostly green tea with just a few black tea leaves for the rich flavor. I sweeten with honey and do use soy milk. A sneaky way of adding protein to my favorite daytime drink.

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Reviewed: Oct. 16, 2002

***Revision*** Not at all satisfied with this recipe. With understanding black tea was omitted, you cannot possibly call this Chai without the tea. The blend of spices was poorly balanced. The taste of licorice root & fennel was much too much. It was missing cardamom pods and ginger. As well, the brewing time was much too long for spices alone.

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20 users found this review helpful