Ever since I read a recipe at Chai Pilgrimage for 'Darjeeling Ginger Chai' I was totally smitten with the idea... and I have a LOT of Darjeeling floating around in the pantry, thanks to the arrival of another order from Thunderbolt Tea.
here... there's a printable download of the recipe card too!
So I've been brewing up quite a bit of it the last few days. The totally FOUL weather we have had lately has been extra encouragement. I really like the way the plain pure heat of the ginger harmonises with the brassy taste (I mean that in a good way) of the Darjeeling tea. I don't normally drink my Darjeeling with any kind of milk, but it has worked well.
I've tried it with Risheehat and Giddapahar second flushes, and a bit of Arya first flush as well. I've used soy milk, cow's milk and almond milk. I've made a lot of mess with saucepans and tea strainers.
I think my favourite was the one with the Giddapahar and cow's milk... but that might also be because this was the only one I sweetened, with some syrup from some preserved ginger that I had used up earlier that day. Damn, that was good. And that was Pippin's first sip of chai, too! I should have taken a photo, but I was too busy being a tea-proud mama.