Comments on: Spicy Chai

By: Mike Schwartz

Mike Schwartz — Tue, 16 Feb 2010 17:00:05 +0000

Fresh orange peel also works really well- I use about 2 tsp in this recipe. Julia and I are hooked!

By: Naoe Suzuki

Naoe Suzuki — Fri, 15 Jan 2010 20:04:48 +0000

This is wonderful! And it’s very close to how I make my chai tea every morning. I’d love to include the link to this page in our newsletter. Lauren Mackler is writing a short article under “Recipe for Whole Living” and she’ll be talking about the benefit of taking time and making a great cup of tea. I’d love to be able to introduce your recipe/blog to our readers. Please contact me directly at my email above.

By: So sweet « Peas Pass the Beans

So sweet « Peas Pass the Beans — Tue, 17 Nov 2009 15:42:52 +0000

[...] be drinking a lot of tea with sweet, spicy and nutty flavors. I found an awesome Chai Tea recipe on Houseboat Eats. I changed it a bit because I like honey vs. sugar in my [...]

By: Divina

Divina — Sun, 15 Nov 2009 07:09:40 +0000

I love the color of the chai and they are such a great comforting drink during the cooler weather. I do live in the tropics but the aroma and the taste is just breathtaking. I would adjust the ingredients according to my taste as ingredients differ in their strength of flavor. I might even use a different tea, whatever is available from where I live. You have gorgeous photos and your blog is adorable.

By: Kodutehtud chai « ELUST SIIN JA SEAL

Kodutehtud chai « ELUST SIIN JA SEAL — Sat, 14 Nov 2009 18:28:12 +0000

[...] Leidsin hoopis toreda lehe, kus kodanik valmistanud ise chaid. [...]

By: Tokyo Terrace

Tokyo Terrace — Sat, 14 Nov 2009 09:37:34 +0000

I don’t mind at all! I think it looks fabulous in these photos. It’s definitely a good way to add a different style to photos while still showcasing the food.

By: Talley

Talley — Fri, 13 Nov 2009 21:20:38 +0000

Yeah, I’ll typically give them a quick crush with a mortar and pestle… But I’m not trying to grind them or anything, just get some surface area exposed. Mainly for the cloves, the cardamom and the pepper. You could use a skillet on a counter top too. . .

By: MARYALICE

MARYALICE — Fri, 13 Nov 2009 21:16:11 +0000

Maybe a dumb question, but how do you crush the spices? Mortar & pestle or something?

By: Cocktail Friday (minus the cocktail): Chai Tea « Tokyo Terrace

Cocktail Friday (minus the cocktail): Chai Tea « Tokyo Terrace — Fri, 13 Nov 2009 16:01:26 +0000

[...] lime leaf- unusual but extremely delicious) allowing you to control the spicy factor. Please visit Houseboat Eats for the [...]

By: Talley

Talley — Mon, 26 Oct 2009 18:53:32 +0000

Hi Jillian, if you are ok with buying in bulk, you can find great deals and a huge selection of spices online. I’ll keep an eye out for Zhena’s Chai.