CORRECTION: I accidentally said Condensed Milk instead of evaporated milk in the authentic recipe. Make sure you use evaporated milk as written in the description.

@chanceDdog2009

Жыл бұрын

Just wondering if we can make a fusion with Mexican chocolate.... I'm thinking the spices in chai would marry well with Mexican chocolate. You thoughts would be great to have 🙂

@ChangedNames

Жыл бұрын

sigaporeans use condense milk

@chanceDdog2009

Жыл бұрын

@@ChangedNames sounds delicious.

@heersyal2454

Жыл бұрын

Ooh, that sounds nice : chaii spiced ice cream!

@zazzooo7

Жыл бұрын

@@heersyal2454 i actually had some in Dubaï last year and it was phenomenal ! with a cardamom whipped cream. perfection.

One suggestion for the real deal, never put saffron as is into the pot! Correct way to use saffron in Chai (or any dish) is to let them sit in a glass of hot (but NOT boiling) water for at least 5 minutes. Then, use the saffron water in the Chai. Otherwise saffron gives unwanted bitterness.

@azell2913

Жыл бұрын

all he's using saffron for is as a food colouring for this *Amazing* terracotta colour its dumb you could just use cheap food dye and get the same result

@ashwinkumar5065

Жыл бұрын

That happens if you're not using the purest saffron that you can get in the mountains eg Manali or south India hill areas etc. I've been using it directly and it's never bitter.

@nazmulbhuiyan1982

Жыл бұрын

@@ashwinkumar5065 I mostly buy Persian saffron and I always grind it in haman dista.

@Nikki_the_G

Жыл бұрын

@@azell2913 You realize saffron has a very distinct *taste*? It's not just a "food dye", even though it was used for clothing. It's one of my favorite spices for seafood.

@nyyommm9640

Жыл бұрын

@@azell2913 no, the amount of saffron he used would add a strong flavor component to the drink.

Those spice trade routes over the Indian ocean are some of the more overlooked trading routes in world history. Everyone loves to talk about the silk road and European global maritime empires. But the two Indian ocean trade routes - Gulf to India and Red Sea to Zanzibar - were just as world-shaping.

@MiddleEats

Жыл бұрын

Yeah the maritime silk road is amazing. So much trade occured both ways, taking ingredients like chickpeas and lentils east, and spices west

@debodatta7398

Жыл бұрын

The Maritime silk road was 10x larger that the Silk road

@altGoolam

Жыл бұрын

They reached all the way to the port of Sofala in Southern Africa, and all the way to Australia. And it ran for many centuries, if not a millennia. It's downplayed because Europeans must project the primacy of their institutions.

@reznovvazileski3193

Жыл бұрын

Yea sadly my country was well aware of the spice trade routes 😅 Didn't make us very popular with our Eastern neighbours...

@user-ov2fc5sd1e

Жыл бұрын

In history class they teach us how our country, Kuwait, had a strategic role in the trade of spices between India and the Arabian Peninsula. We used to trade natural pearls for spices, until the Japanese invented artificial pearls so the demand for the real stuff plummeted.

A word for westerners looking to try this: that tea he's using is called CTC or "mamri" tea. It can be found in most Indian grocery stores in the west as brands like Danedar and Wagh Bakri. It's necessary b/c the strength of brew you get from normal loose leaf black tea will not cut through the dairy and spices.

Can I just say, those clear ice were esthetically pleasing to see. I will definitely make this drink.

@ActionCow69

9 ай бұрын

I'm pretty sure it was fake prop ice to make filming easier.

@presley287

6 ай бұрын

@@ActionCow69 ikr thats what i was thinking too... didn't seem to show any sign of melting with the hot tea, either

@spacebar9733

4 ай бұрын

No if you use hot water to fill the tray the ice will be clear.

@shotono3286

4 ай бұрын

I think it's some kind of reusable plastic ice

I just redid my recipe books and I realized that my very finest, treasured, and best-tasting recipes are from you. I am 70yo and started seriously collecting recipes at age 16, from all over the world. So, if anyone hasn’t told you how fabulous you are today . . . you are fabulous. ❤️ Thank you for making my home a hive of delicious-ness.

@arunsar7893

Жыл бұрын

You should share the recipes that you have collected all these years and the stories behind them. I., personally, would look forward to something like that.

@chiiapets

Жыл бұрын

That’s super cool

@MiddleEats

Жыл бұрын

Hey, I missed your comment somehow, but I'm so glad I found it! Your comment really means the world to us, thank you for trying the recipes and thank you for letting us know how much they mean to you. We're honoured to be in your collection of recipes! Which ones are you favourite?

@Oneirio

Жыл бұрын

This is so wholesome ❤

@sonasp1961

Жыл бұрын

@@arunsar7893 "you should" is a little demanding no? Do whatever you like @hellogoodbye1335.

I'm from Assam, and it makes me really proud and grateful to see Assam Tea rocking all over the world 😎🤙.

@tonmoydeka7319

Жыл бұрын

mm...hoi

@subhajit201

Жыл бұрын

Darjeeling tea wins hands down 😁

@Dev_712

Жыл бұрын

@@subhajit201 to each their own. Assam tea is stronger in taste, which makes it tastier with milk. Darjeeling tea tastes better without milk, or as we say laal chaa

@YoRHa_SAIYAN

Жыл бұрын

​@@Dev_712 bro there are different varieties of Darjeeling tea..

@Makron5

4 ай бұрын

I need to get some Assam given what people are saying here.

⚠SOME SUGGESTIONS⚠ Rather than cutting and slicing the ginger, it's better to take similar or half the quantity of ginger and crushing it a little, just like how the cardamom pods were crushed. It releases more of its flavour this way, so use sparingly. Instead of putting the tea in plain water and boiling the mixture, you could boil the water first, then add tea leaves to the rolling boil water. This extracts a LOT of flavor very instantly (No kidding). If going this route, you can use condensed milk as you would not have to boil the mixture any further. Make sure to froth the mixture by pouring it between two glasses. Finally, rather than lifting the pot, you can also reduce the flame to medium/simmer and keep stirring the millk. Works the same way lol.

@dbsk06

Жыл бұрын

This comment is more useful than the video

@roni9275

Жыл бұрын

Only true Indian can tell how make chai correctly lol....

@onegurd4598

11 ай бұрын

Good advice, however the last one might not work if you have an electric stove top.

@saberahkhan523

8 ай бұрын

May i add to this boiling water first technique pls? Water, spices( + sugar n a puch of salt) , tea and fresh milk or milk frm tetra milk. Not condensed or evaporated milk but fresh milk u can add 1:1( for 2 cups of tea) water n milk. Personally i add half cup water to 1n half cup milk as i love milk n smtimes full milk no water. After sugar is added , boil furiously then simmer for a while . This will enhance the taste. Hope u try it ! ❤

@sandysan4191

7 ай бұрын

Induction stoves suck at simmering or slow cooking. Even the simmer option in ours just turns it on and off

well its pretty much the exact same version of Chai we make in India everyday...Karak Chai literally translates to Strong tea in Hindi...the only difference is we use regular milk instead of condensed milk and Saffron is optional...we also use loose black tea leaves to make chai in India instead of pods and i love that this version of chai is so popular in UAE too

@vineetpande449

Жыл бұрын

Kadak*

@SourabhSharma4584

Жыл бұрын

what do you mean it translates to in hindi karak chai (it is kadak (they pronounce D as R) chai) is a hindi noun

@debodatta7398

Жыл бұрын

This is based on Masala Tea from Kerala/TN not Chai or Kadak Chai from North India

@wolfiesingh7093

Жыл бұрын

@@debodatta7398 seperatist right here

@direct.skc.2

Жыл бұрын

@@SourabhSharma4584 everywhere else they pronounce R as R, not D 😋

Some people are more sensitive to certain flavors. When i prepare a chai for my sister, I make sure to let the milk foam up (which it will do more than once if you keep cooking it), because she loves the caramelized flavor of the boiled milk, and that's how you get that flavor. Another tip: the more fat you have in your milk, the more the spices get absorbed by it and disappear. Yet another tip: while you may want to totally avoid sugar, having a little in there helps bring out the spices. Final tip: you can use turmeric instead of saffron.

in the subcontinent we also prefer drinking "doodh patti" which literally translates to milk tea. The steps in it are similar to the last one except water is not added. Instead, we directly add milk and let the tea boil. It's absolutely creamy and delicious. Although most of the time we don't add all these extra spices, just some tea, and sugar

@BM_100

4 ай бұрын

milk tea is also a big thing in China and Japan, likewise they don't have spices

The color looks beautiful

my parents once told me that when they were young adults, their neighbor offered them some chai, and it was so thick, rich and sweet they didnt eat for the rest of the day 😂 they drank cups and cups because they were used to drinking chamomile

This particular tea, like no other food, gives a geographical tour of the subcontinent. Traditionally, the black tea came from the Himalayan foothills in the northeast, the cardamom from the tropical south, the saffron from Kashmir in the north, the sugar from the inland plains, and the whole milk would obviously be local. Interestingly, sugar (the term is derived from Hindi), first refined in India, was a big part of its trade with the Gulf for centuries. Similarly, ginger can be traced back to its Tamil root 'inji'.

@hop-skip-ouch8798

Жыл бұрын

And at the end your marie drops into the cup before you can bite it to complete the experience.

@trueraja

Жыл бұрын

Mostly spices come from Kerala not tamilnadu

@debodatta7398

Жыл бұрын

@@trueraja >Mostly spices come from Kerala not tamilnadu The sources don't agree with this, Madhya Pradesh is the largest spice growing state, both Telangana and Andhra Pradesh produces more spices than Kerala or Tamil Nadu, even Gujarat produces more spices than Kerala and Tamil Nadu

@arunkarthikma3121

Жыл бұрын

@@debodatta7398 that's beside the point, they are referring to the origin of such spices, as in where they were first cultivated, and it is comparing between Kerala and Tamil Nadu. It's not a competition anyways, speaking as a Tamil individual myself.

@trueraja

Жыл бұрын

@@debodatta7398 anything come from Bengal 🧐 nope why you crying if really this State you mention in your comment have more spices then Kerala why no Europeans arrived there

That's a beautiful caramel color!!! Love it!

Excellent tutorial. Thank you!

In my country Bangladesh, we make something similar to this called Moshla Cha (spice tea). But we don't use the repeated boiling method you showed so i will definitely be trying it the next time. Another popular tea over here is Gur Malai tea which is just black tea, date Molasses and evaporated milk brewed together. My personal favorite is citrus tea which is much lighter and dairy free. Just add citrus ( my fav is orange) and a bit of ginger and clove if you're feeling special. Everyone makes tea so differently it's always a treat to learn about other people's recipes.

@draculadeep

Жыл бұрын

Same thing from India.

@Abe262

Жыл бұрын

I'm just now learning this. There are so many different ways to bring about a great tea. Thank you, I'll now look up all of those. Is there a strong coffee that is of Bangladeshi origin?

@bibimbap5917

Жыл бұрын

@@Abe262 historically we don't drink coffee over here in Bangladesh. So no local coffee recipes sadly. But we go crazy over tea and have so many versions. You can literally find tea with tamarind, chili, drinking chocolate, instant coffee and what not 😂.

@easy-peasy8092

Жыл бұрын

Very interesting indeed 😊. Do you have the exact recipe for that citrus tea?

@user-fw1hj3vv2k

Жыл бұрын

In India we have repeating boiling but also add mint leaves if possible and use regular milk.

When I make chai I start by simmering the ginger and cardamom pods for about 5 minutes first before adding the tea. Simmer tea for a few minutes then add milk and simmer all together for another 5-10 min (depending on how strong you like the tea). I use regular milk, but in a 1/2 milk to 1/2 tea ratio. You can sweeten with sugar or honey. Thanks for the video!

@MiddleEats

Жыл бұрын

That's a good idea to increase the spice flavour. You can also dry toast the spices first

@MyrtletheTurtle3867

Жыл бұрын

@@MiddleEats I find the tea can get a bit bitter if you simmer for too long, that's why I like to start with the spices. I've never tried toasting them first. Will have to give that a try!

@jackieweaver3884

Жыл бұрын

wait a minute...is that a superstore reference in your username?

@reznovvazileski3193

Жыл бұрын

@@MiddleEats This here, especially the cardemom pods can really use some dry toasting if they're less aromatic because they tend to be a bit greedy on those tasty oils when it's cold.

@SenorWizard

Жыл бұрын

@@MiddleEats I just finished making this tonight per your video and written recipe, and it was amazing. I can't wait to try toasting spices beforehand next time. I also used a bit more evaporated milk with mine because I didn't know what else to do with the remaining amount, so that gave it less of a terracotta color and probably made it less strong. Going to try adjusting by either adding more loose black tea this next time around or less evaporated milk. Either way, addicting is the perfect word for describing this drink.

Even for the sad old spices and English breakfast tea I used, both versions were delicious. I really appreciate how the simple version still makes a great drink. For all the work needed for the full version, definitely worth doubling- especially nice that I had a lovely hot cup on a day where the summer heat finally broke. Yaaay~

very nice. Thank You.

In Hong Kong we also use evaporated and/or condensed milk to make Hong Kong style milk tea!

@MiddleEats

Жыл бұрын

Oooh I didn't know that.

@simplyme3306

Жыл бұрын

same for in Malaysia, Singapore, Thailand...I'm guessing most parts of South East Asia. In coffee and tea drinks.

@yazzyy8715

Жыл бұрын

They actually add evaporated milk in the arabian gulf countries too.

"I'm always miserable so I don't leave mine to brew much" had me dying 😂😂😂

@TimCools_WithALongO

Жыл бұрын

Same!

@Paintplayer1

Жыл бұрын

I came to the comments section immediately after I heard that hahaha

@rationaladdict9518

Жыл бұрын

lol had to rewatch just because i missed this little bit. hilarious

@auralarchipelago

Жыл бұрын

I was so not expecting that kind of humor from a video on this channel. Made it that much funnier!

@kimmerlee10

Жыл бұрын

I literally read this comment in sync as he said it in the video.. trippy

Great video, well explained, authentic taste, so delicious. Thanks so much!

I’m addicted to chai, but I have to make mine slightly different since I’m lactose intolerant. I usually use oat or coconut milk. I also sometimes add just a bit of vanilla paste at the end of boiling and stir it in. I know it’s not traditional, but it adds an extra depth of flavor and tastes delicious!!

@rajdas1201

7 ай бұрын

How can one be lactose intolerant! I mean you literally drank your mother's milk after birth. This probably happens because of drinking grocery store milk available in American/European stores.

@ScoiataeI

7 ай бұрын

@@rajdas1201 Mammalian babies are not lactose intolerant. They need their mother’s milk to survive. However as they wean off milk and transition to other food sources, their body stops producing enzyme that digest lactose. It is the efficient thing to do. Why produce enzyme if we don’t need it. It’s the adult humans who digest cow milk lactose who are the true anomaly in nature. Humans started drinking other animal’s milk and its products and there was a mutation that enabled them to digest it beyond their infant phase.

@skylarkblue1

6 ай бұрын

​@@rajdas1201 Lactose intolerance is actually the body's natural way of doing things. Lactose intolerance is the body naturally getting rid of the enzyme used to process milk while you're a baby, which is why you become lactose intolerant when you're just becoming a teen or around then. Asia has a pretty rate of lactose intolerance because they didn't get milk until much later, where in the west it's not as common to be lactose intolerant because of how common milk has been for centuries. So actually your comment is backwards. Lactose intolerance is the "normal" state for a body to be, not being lactose intolerant is the evolution weirdness happening.

@burningflower1

6 ай бұрын

Hello just a tip, I also don't drink milk and I have made milk tea using soy milk instead of cows milk. It is a much better alternative to oat and coconut milk because oat and coconut milk curdles under high temperatures while soy milk doesn't curdle and can even be boiled at high heat. Good luck with the recipe! :)

@skylarkblue1

6 ай бұрын

@@burningflower1At least over here you can get barista versions of vegan milk which are designed to be used under high temps!

i love the subtle wit and humour in your videos. it works so well because you aren't trying to be over the top funny/gimmicky. i've had a fair few chuckles with you, while drooling over your amazing recipes of course! keep doing you, Middle Eats team! love your work 🙌

@Trund27

Жыл бұрын

These are some of my favourite videos!!

Fun linguistic fact, tea is pretty much some variation of the word tea or chai. It depends on where in China your trade route originated. Variations of chai came overland through the spice road from the Sinitic Chinese word cha while tea comes from Min Nan pronunciation te which is found on the eastern coast. That pronunciation followed the European sailors (mostly Dutch) importing tea.

@sepi846

Жыл бұрын

The correct word is Cha. Everyone in the Himalyan belt knows it. The rest are just copycats who want to use Persian terminology.

@goranpesevski2121

Жыл бұрын

Tea=chai, chai=tea

@valf156115

Жыл бұрын

And then in polish it’s herbata 😂😂 always needing to be different!

@izabelezyleify

Жыл бұрын

​@valf156115 except its still tea, herbaTA derived from Tea.

@Souchi-ito

Жыл бұрын

​@@sepi846 we also use cha

Just 'discovered' your channel. Great stuff, thanks for sharing

OMG....this looks amazing!

This is superb - we need more tea recipes! Coming from a Egyptian tea aficionado who is learning to make a selection of different types from midde East and beyond

@direct.skc.2

Жыл бұрын

Try London Fog tea: 1. Brew a cup of Earl Grey 2. Take a separate cup of hot milk and add a few drops of vanilla essence. Let it sit and get absorbed into the milk. 3. Add the milk into your Earl Grey brew. Enjoy! 👍😎

@tt7762

Жыл бұрын

@@direct.skc.2 ohhh I've been drinking earl grey almost everyday and wanted to spice it up a little bit to give it a new taste so that I don't get bored, I think I'm gonna try it this way -despite we don't have vanilla essence 💀-! Thank you for sharing!

I have unknowingly been making this recipe for months and years after trying to imitate Indian Masala Chai. I also tend to double the spice to tea ratio but that's just me and my preferences.

@bluedarkness7125

Жыл бұрын

Too me

@SarabjeetSanghera

Жыл бұрын

Thats what this exactly is, its a renamed masala chai from india. They call it kadak chai which means 'strong tea'. India is divided between 2 kind of people, one that swear by tea only being good if its boiled multiple times and the other that prefer the consistency of water.

I love the look of that caramel color. I soo want to make this now!

I'm definitely going to go make this for my afternoon pick me up now!

SICK VID OBI! Makes we really want to head to Mideast to get some from one of those shops you mentioned.

@benjaminkinsey3000

11 ай бұрын

Y’all should do a trip together

@enga-qs6co

6 ай бұрын

Brooo you're the one with the 3 way crusty bread recipe tutorial. It turned out amazing thanks so muchhh. I had to check it's you I'm surprised to find you here ahaha

@AlexAnder-yj1qs

5 ай бұрын

Wow didn’t expect to see my man B jn there comments here. 2024 collab let’s go!🎉🎉

And if anyone is looking for a vegan/dairy free version, you can use evaporated or sweetened condensed coconut milk

@rizaradri316

Жыл бұрын

Oat milk also works well

This looks amazing

I’m addicted to your videos. Just discovered you and I’m buying all the stuff to make this tea.

Also, always add the water first, let it boil and then add the pices first, quickly followed by the tea. Saves you time and results in the same exact strong dark brown tea liquor.

Fun Fact: the word 'Chai Karak' originally originated from India as well Chai means.. ykw and Karak or Kadak means strong. In Hindi it's Kadak Chai, literally meaning strong tea. And my goodness does the authentic recipe looks wonderful, what a colour! I'll try this ASAP!

@Abdullah-zr7mw

Жыл бұрын

would you say the condensed milk is authentic disregarding all the other ingredients

@adflix424

Жыл бұрын

@@Abdullah-zr7mw Inauthentic recipe Condensed milk isn't an Indian innovation. Rather, we boil the milk till it thickens a little

@islandsunset

Жыл бұрын

@@adflix424 isn't boiled milk that's thickened called evaporated milk? I think he used that in this video and the original middle eastern recipe uses that

@milan9180

Жыл бұрын

@@islandsunset yup

@dynamitebsb4520

Жыл бұрын

@@islandsunset he is also boiling the condensed packet of milk, instead of condensed milk we use direct cow milk

I love your channel. You're a fantastic teacher and choose excellent, mouth-watering recipes for your channel and make them look easy enough to try and make- you have great judgement and such a great style. Much appreciated.

I made both of these today!! Can say I loved both versions :))

I just made the quick version and added cloves! Delicious, thanks Obi!

Thank you for this! It was a bit strong for my preference, so when I made it a second time, I added about 1/3 cup more water and 1/3 less evaporated milk. Also added 3/4 of the sugar needed. For me that was perfect :)

Love your glassware set! So fancy.

That teapot is gorgeous

For me green cardamom, star anise combined with my local black tea makes my favorite milk tea.

@MiddleEats

Жыл бұрын

Ah that sounds delicious!

@deathpyre42

Жыл бұрын

Allspice, green cardamom and dried ginger is my favorite combo

@MiddleEats

Жыл бұрын

Dried ginger would get rid of some of the heat which works so well in the tea

@joyfulj1663

Жыл бұрын

I used star anise in karak before and I find that it overpowers the other flavours.

Try adding one Star anise next time - you’ll love the flavor. 🤤 ☕️

Looks lovely, I must try this 👍✨thank you

I need this tea pitcher in my life!

I really miss the chai I got in Baghdad. I'd get that and falafel almost every time I went out. The tea and bread they used were very unique.

Yes Chai Karak my favorite drink I buy Stash Chai Spice Black Tea and use condensed milk it is quick fast and amazing

@MiddleEats

Жыл бұрын

Haven't tried that tea, but sounds good!

Aaaand saved! Going to be making this one for sure!

Looking good!

I actually love it so much, for me we usually put cinnamon, green cardamom, cloves same amount but without using ginger and saffron but before adding tea we usually roast the spices a little then boil them in water for 5-10 min then add the tea boil again and then add evaporated milk…etc anyway it really taste amazing especially it winter season!

As a Pakistani, watching someone make Chai is always pleasing. Also, we just call it Doodh Patti here.

@tamobiswas6083

Жыл бұрын

Bhai. Doodh patti me pura doodh se hi chai banti hai. Paani nahi dalta. Correct me if I'm wrong. It tastes delicious. Irani chai bhi masst hoti hai

@Mike_Hawk1

Жыл бұрын

@@tamobiswas6083 Iranians mostly drink regular black tea. You’ll see those in one of those fancy glass cups. They don’t drink doodh patti or anything that the people of the Indian subcontinent make in terms of tea.

@gamershere4908

Жыл бұрын

Not at all, we do not call that doodh patti, doodh patti has milk as base while chai has water AND milk.

@sepi846

Жыл бұрын

@@tamobiswas6083 It can be. Depends on the family.

@tamobiswas6083

Жыл бұрын

@@Mike_Hawk1 ok. They don't drink. They make us drink Mawa based chai in the name of Irani chai. But it's awesome anyways

Love it!

Love watching your videos! Keep up the good work 😊

you are my favourite cooking youtuber. Complete explanation and very good recipes. Love the recipes written in the description as well. I hate having to click on links to get to recipes.

@garlicgirl3149

Жыл бұрын

Me too! I like how he gave two ways also. One when you are in a hurry and the other when you have time to relax.

Absolutely love different kinds of chai, this sounds delicious!

@MiddleEats

Жыл бұрын

Thanks, hope you try it

Love this where did u buy those glasses they look amazing keep this up

This looks wonderful! The process reminds me a lot of Turkish coffee.

To elevate the recipe, heat the pot first and them add the tea leaves and spices. After a minute or two you’ll get a toasty, aromatic flavor. Right before it burns, pour in water. Enjoy! 🎉

That 'Assam Tea' you mentioned is produced in my state named (obviously) "ASSAM" situated in Eastern part of India

I've never tried Karak Chai so I decided to make this today. Turned out so good! Thank you for this recipe.

Ép megföztem ..jó finom.. köszi a receptet..

I love chai tea!

Video paused, literally jumping in my car to go get condensed milk from grocery so I can make this right away. For years I’ve tried to make the perfect spiced tea at home and I always fail, but I’ve never tried like this. Thanks for the great tip about omitting cinnamon, although I love it, I think it’s overpowering nature has been part of the problem for me. What a revelation! I wish we had wonderful tea like this readily available instead of the boring tea bags at coffee shops and restaurants. We sure don’t do tea right in North America. Can’t wait to try this.

@YoRHa_SAIYAN

Жыл бұрын

Dont ever make tea with condensed milk..

Your chia color is on a different lev, really awesome 👍

I'll have to try this. Yoink.

That looks amazing. The evaporated tea makes it look like HK milk tea. I think I’ll enjoy this version more than the one with regular milk since it’ll be so much richer.

I just made a variation of the authentic recipe to fit in my diet (need caffeine free, sugar free, and low fat). I used caffeine free tea, monk fruit sweetener, and fat free evaporated milk. I left out the saffron simply because it's expensive. This tea is addictively good! I may need to make a quadruple recipe to have ready to go in the fridge. So delicious!

Amazing tea 🙌🏻

This looks pretty good. I'm gonna try making some.

This looks so delicious it made me drink tea rn even though its part of my breakfast, without tea we can't breathe that's how much we love, chai is love.

@anishsawant

Жыл бұрын

hahaha me too i also like to dip the bread in the chai and eat it

I recommend you to try this 'milk' ; mixture of fresh milk, condensed and evaporated milk. Bigger part of fresh milk, the ratio of the other two depends on your preferences of sweetness and creaminess... It goes well with ice coffee and tea

Just made this tea at 2.30am cuz I was craving and it turned out perfect!

I was introduced to Chai by The Great Mississippi Tea Company who has their own blend and it has become one of my top tea favorites. Especially in the fall. Good video thanks for sharing! Cheers!

Here in India this chai is available at a throwaway price at every corner of any city or any village.

@shudhanshuverma8244

Жыл бұрын

@@bibimbap5917 lol, you clearly haven't been to India.Except for Saffron, everything is used and sold at dirt cheap prices everywhere. Saffron is sold cheapest in India. Stop teaching people who literally started growing saffron and tea before anyone else.

@EspeonMistress00

Жыл бұрын

@@shudhanshuverma8244 Ehhhh. We grew tea because of the colonizers. Tea was discovered in China. Stop acting like we own the ingredients.

I’m so making this today and now I really want to make ice cream with it! Thanks

@MiddleEats

Жыл бұрын

Hope you liked it

This looks amazing! Definitely trying this! Where did you get your tea pot?

That looks so good. My black tea (bags) has never looked that color

I'm going to try turn this into an IceCream!! Thanks for the idea so good. Also the colour looks amazing

@garlicgirl3149

Жыл бұрын

Let us know how it turns out!

Looks very delicious 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻

@hoptoi

Жыл бұрын

Hello to you from USA

I spent my nights at teahouses in Jordan almost daily when I visited!

Chai is an emotion

My first try came out a little lighter in color than desired, I think I needed to let the sugar and tea mixture reduce more during that middle phase but I got shy and brought it to a bare simmer for those 5 minutes after seeing how quickly the reduction was taking place.. Or maybe just needed more heat on the final step with the evaporated milk. In any case it's just as addictive as advertised! I was thinking of this as a way to impress friends and family on occasion but this recipe might find its way into my weekday as well 😁

😂😂 watching from Assam, was interested to see a new way of making tea. But glat to see that our daily chai process is gaining popularity. Also, try adding bay leaf to your tea, it gives you a new flavour 👍

@ajam3086

Жыл бұрын

...it was brought over by Indians that have been there for a while.

@saswatmahanta3838

Жыл бұрын

Pitha aru gakhir saah.k horabo nearest kintu

@SandeepSingh-or7jr

Жыл бұрын

Now fake assam and darjeeling tea spreading too fast in india via nepal ... so assam and darjeeling tea estates profit down due to fake tea import

You made that chai color perfect 😋

I loved chai since the first time i tried it!

Yummyyyy this reminds me of the karak i drink in Bahrain ALL THE TIME I’m currently in Syria for vacation and we don’t have karak here so I’m drinking maté instead XD Ps: Syrian cuisine is SCRUMPTIOUS

I see WHY this is one of your favourite drinks. I've never clicked on or commented on a video so quickly! I'd love to try this out once I can source some loose leaf assam. I love the smaller, possibly double walled tea glasses that you have.

@MiddleEats

Жыл бұрын

It doesn't have to be Assam, we use it because it's very good quality black tea, but even Lipton or any black tea works. Try it with what you have, if you find it's weak, add more tea powder next time. Let me know how it turns out!

I just made chai karak using this recipe with evaporated milk and let me just say it’s amazing. Worth the effort 😋

Amazing work, and fantastic channel name, wish you all the best

I've been having this for over 20 years now. Make at home in London. Here's a tip. Boil kettle water. Get your spice mix, put it in a pot with the spice mix, cover with a plate for around 10 minutes. Then use that water to make the tea. Your taste buds will thank me later. Also, you can make the lazy tea this way as well.

@GhostsOfSparta

Жыл бұрын

Adding spices in last stages keeps most of the flavour. If you add at the start the aroma oils evaporate... keeping lid on also helps.

@osirusj275

Жыл бұрын

@@GhostsOfSparta so after water boiled puy the tea 1st, then another 2 min later put the spices?

@GhostsOfSparta

Жыл бұрын

@@osirusj275 yes! Better yet, fine grind all the dry spices and mix them. And put them in an air tight jar. Every time you make tea add the powder last.

Reminds me the latest spiderman multiverse movie

i enjoyed this conversation

I’m going to try this. I can’t forget the tea I had at my friend’s house. So rich and flavorful. I’m kinda sensitive with the spices, but my friend’s mom was so kind that she just did the tea, milk, and sugar, with a bit of cinnamon. Thank you!

I was in Dubai last November and totally blown away by that Chai. Unfortunately, our guide didn’t exactly know what’s in there. So thank you very much for your video.

@kevinfernandez9999

Жыл бұрын

So you liked it?

@Liziexplores

Жыл бұрын

@@kevinfernandez9999 Yeah

Hi Middle Eats! Great video, the color looks really appetizing and I will try to make this if I can find cardamom pods. I also wanted to ask you about the "ice cubes" you used. They looked kinda artificial and since I am looking for artificial ice cubes, and yours looked were very similar to real ones, I am wondering where you bought them? And if they were real ice cubes, please share a video of how you made them so perfectly transparent.

@enter_eagle

Жыл бұрын

Put water in an insulated container, like a small cooler, and then put that in your freezer. The insulated container forces the water to freeze in such a way that prevents air bubbles from forming. Then i believe you aim to let the water freeze only most of the way, to avoid bubbles. At that point you take the ice brick out, and can cut out ice cubes from your chunk.

I tried it ! , and omg was it good , thank you so sooo much for making this recipe man

same with malaysion version called teh tarik but without spices. some recipe just use condensed milk and some use both evaporated and condensed. You can try to pull the tea from teapot to cup to make foam and at the same time, it makes the tea not too hot so not need to wait for a long time to make it cooler.

@MiddleEats

Жыл бұрын

Yes I've had that before, Thai tea is also similar

@ahmadsyuaib7236

Жыл бұрын

@@MiddleEats yep. But thai one had some additions such as jasmine. Anyway, nice video