First of all, shake up your bottle of Tipu’s Chai Concentrate.  Since we use ground spices for the best flavor, there is always some spice sediment that drops to the bottom of the bottle.  You definitely want that in every cup!
The way to make a perfect ordinary cup the way Bipin’s grandmother would have liked it is simply to measure two parts concentrate to one part milk.  Grandma Patel would have used whole milk but you can use the milk you like remembering that the rule of thumb is that chai has a creamy, rich flavor.  If you really need to use lowfat or skim milk, you will want to increase the ratio of milk to Tipu’s Chai Concentrate. 
After you get your ratio right, you can throw in some ice cubes for an iced chai or heat it for a more traditional drink.  Microwaves are fine if you are in a hurry but you can get a nice, foamy latte with an espresso wand if you have one.  The old fashioned saucepan is more traditional and allows you to boil the milk first which will make it taste even more like Grandma Patel’s chai (if you’re using the whole milk like I told you to!)
So now that you know the basics, you can get creative.  There are lots of wonderful alterations you can make for some variety.  I’m listing a few favorites either from our restaurant days or suggestions our fans have made.  Make up your own!  And be sure to send them to us!  If we like it we’ll publish it on the website and send you some free chai!
• Sultan’s Revenge – Make a cup of hot chai as above and drop a shot of espresso into it.  This was invented by the college students who would stop by the restaurant right before closing if they had a long night of studying ahead.
• Sultan’s Delight – Make a cup of hot chai and a shot of Turkish Coffee and blend them together.  (We made Turkish Coffee with a teaspoon of very fine grind of very strong coffee with a pinch of cardamom and a splash of rosewater.  Add ingredients to 4 ounces of water and bring it to a boil.  Take it off the flame for a moment and then bring it just to the boil once again.  Let stand so the grounds settle out a little before adding it to your chai.)
• Hot Choc-Chai– Stir a spoonful of hot chocolate powder into your chai.  This must be topped with whipped cream!
• Award Winning Chai-tini! – Into your blender put 2 ounces Myer’s Dark Rum, 2 ounces Tipu’s Chai Concentrate, ½ ounce simple syrup and a scoop of vanilla ice cream.  Swirl until blended.  Rim a martini glass with cinnamon sugar, pour in your Chai-tini and garnish with a cinnamon stick and a sprig of mint.  Enjoy responsibly!
• Experiment with different kinds of “milk”.  Soymilk is most common, though you will find that some brands will separate when exposed to the concentrate because of the acidity.  It tastes fine but doesn’t look as nice as it might.  Try Almond Milk, Rice Milk or whatever your current favorite is.  One of our fans loves hers with goat’s milk fresh and warm from the goat!
• For a special treat, make your Tipu’s Chai with Evaporated Milk – creamy!!!  Use 6 ounces of Tipu’s Chai Concentrate to 2 ounces Evaporated Milk (or a 3 to 1 ratio).
• Some folks like shots of Torani or other flavorings in their Tipu’s Chai.  Some good ones to try are Vanilla, Hazelnut and Chocolate.
• Chai Float – Make Tipu’s Chai cold with 2 to 1 ratios and drop a scoop of vanilla ice cream on the top.
• Chai Milkshake – In your blender, measure 6 ounces of Tipu’s Chai Concentrate and add a large scoop of vanilla ice cream.  Blend until smooth.  Sprinkle a little cinnamon on the top or add a splash of chocolate syrup for giggles!

Most of all, have fun!

  • Posted by Varada
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