Kashmir Kahwa Chai

This is your perfect lighter version of chai. Perfectly blended black and green tea with cinnamon, cardamon, and cloves.

Ingredients: green tea from India, China and Japan, black tea from India, cinnamon bits, orange peels, cardamom seeds, clover, natural flavor

BREWING GUIDE:

1. Water: 8 oz filtered water
2. Temperature: 212° F
3. Leaves: 1 heaped teaspoon
4. Time: 3-5 minutes

CHAI RECIPE for 2 servings

Ingredients: 1 teaspoon fennel seeds 1 tsp aniseed 4 green cardamom pods 2 cinnamon sticks 2 cloves 600 ml of water 10 g Kashmir Khali-Kahwa tea) 2 pieces of star anise 2 tablespoons honey 100 ml of hot milk

1. Coarsely crush the fennel and anise in a mortar and fill with the other spices in a tea filter.
2. Boil 600 ml of water in the pot on the stove and insert the tea filter.
3. Cover and allow to soak for 5 minutes.
4. Remove the tea filter, boil briefly and brew the Kashmir
5. Khali-Kahwa with the hot spice broth.
6. Filter through a sieve after 3 minutes.
7. Put a piece of star anise in jars or bowls, add a teaspoon of honey and cover with the hot tea.
8. Serve with frothed hot milk and cinnamon sticks
9. Variants: If you like alcohol, add 1 El Rum or Amaretto