Kashmiri Chai with Gin
- Prep Time: -
- Cook Time: -
- Serves: 4
Recipe Provided By: Epicurious.com
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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
- 1 (1 inch) piece cinnamon stick
- 1 pinch saffron threads
- 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 fluid ounces full-flavored gin such as Tanqueray or Plymouth
Nutrition Info
Per Serving
- Calories: 221 kcal
- |
- Carbohydrates: 20 g
- |
- Dietary Fiber: 1 g
- |
- Fat: 5 g
- |
- Protein: 5 g
- |
- Sugars: 17 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
Cooking Directions
- Finely grind nuts, cardamom, cinnamon, and saffron with mortar and pestle or in grinder. Add nutmeg.
- 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.
- 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.
- Divide gin among 4 (8-ounce) mugs and top with hot chai.
Yield: 4 servings
3. Still Hungry?
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.
Notes:
Special equipment
A mortar and pestle or an electric coffee/spice grinder.
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