The tea is a full Indian-style masala chai on a strong black base: ginger and cardamom first, then cinnamon, clove and a little black pepper, finished with rose petals, jasmine and lavender. The floral finish is what sets it apart from a standard masala chai. Takes milk and sugar.
The Kama Sutra is a Sanskrit text from roughly the third century, and despite its reputation in the West most of it is a manual on household life and courtship. Kama means desire, sutra means manual.
Masala chai is not one recipe. Every region of India, and effectively every household, runs its own ratio, and the argument over how much ginger and how much cardamom is a real one. This blend leans on both, with the pepper kept light.
The rose, jasmine and lavender are unusual in a chai. Rose is the one with precedent, common in Persian and North Indian sweets and drinks; jasmine and lavender here are ours.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 5 minutes.
Make a "Chai Latte" without a milk steamer:
1) Use 1.5 teaspoons of Kama Sutra Chai and steep for 5 minutes.
2) While the tea is steeping take heavy cream, add in some vanilla extract, sugar, and a touch of boiling water. Shake the cream vigorously (to simulate the steaming process)
3). When the tea is ready, pour the cream mixture in. You even get a nice layer of froth on top!
Ingredients:
- Black tea, ginger, coriander, cardamom, cinnamon, cloves, pepper, rose petals, jasmine, lavender
Origin:
Blend
