David Rio Masala Chai- Iced Chai

 

It's July, so there is heat and humidity in abundance.  I love my chai tea, but on a day with 100% humidity I don't want a hot drink.  SO, I got out my chai teas and decided to play around.  Here was round #1- David Rio Masala Chai (powder)

http://davidrio.com/chai.html

 

 

The smell right off the bat is great!!!! I love those spices- and wishing I had some Indian food to go with my drink.   I put a scoop of chai in my bullet blender cup, added 4 ice cubes, and then filled with soy milk.

 

From Wikipedia-   Masala chai  is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. In some places the term "chai," alone, can refer to the beverage.

 

The traditional masala chai is a spiced beverage brewed with different proportions of warming spices. The spice mixture, called Karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this base or karha. For example, most masala chai found on the street, in restaurants or in homes incorporates one or more of the following along with ginger and cardamom, namely: cinnamon, star anise, fennel seeds, peppercorn, nutmeg and cloves. In the Western world, using allspice, to either replace or complement the cinnamon and clove, is also common.
Traditionally, cardamom is a dominant note, supplemented by other spices such as cloves, ginger, or black pepper; the latter two add a heat to the flavour. The traditional composition of spices often differs by climate and region in Southern and Southwestern Asia.
For example, in Western India, cloves and black pepper are expressly avoided. The Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of flavourings: almonds, cardamom, cinnamon, cloves, and sometimes saffron. In Bhopal, typically, a pinch of salt is added.
Other possible ingredients include nutmeg, mace, black cardamom, chilli, coriander, rose flavouring (where rose petals are boiled along with the loose-leaf tea), or liquorice root. A small amount of cumin, is also preferred by some people. A small amount of turmeric may be added to aid those suffering from a fever.

 

 

Easy as that- just blend!

 

It was cold, frothy, and DELICIOUS!!!!

 

don't forget to play around with your teas!!!!!  I am looking forward to round #2