Fall is officially here..
It is that time of the year when there is a nip in the air, the colors start changing and everyone starts preparing for the holiday season to start. It is a wonderful time of anticipation, celebration and quiet reflection.
It was raining last week, me and the husband on a lazy Sunday afternoon. We were looking outside through our big living room window and were enjoying the rain. As it tends to happen, especially if you are one of those people who happen to love the rain, an immediate desire to have a warm beverage is triggered. Having lived in India for most of our lives, the warm beverage of choice for this weather is tea. That is when we fondly remembered the masala chai and egg puffs.
For those of you, who are feeling the nostalgia as you read this – take a moment and come back. For those of you who don’t – This is an Indian thing. So I made the chai and the husband made the egg puffs that unfortunately did not come out as anticipated, as the pastry sheets were crappy (courtesy the Indian grocery store ) . The chai turned out awesome and was perfect for the weather and the mood. We had some baked almond cookies from the pantry and pumpkin chai which I think is a nice alternative to the more traditional masala chai. We are not regular chai / tea drinkers but both our parents cannot function without their daily dose of tea (Again, it is an Indian thing). It was nice having tea after such a long time and I enjoyed clicking these pictures as much as we enjoyed the weather and the tea.
Tea is one of India’s biggest export. In fact India is the second largest producer of tea in the world after China. The famous Assam and Darjeeling teas of India have been the preferred black teas for the British for a long time. Offering tea to your guests is a very common practice in many central Asian cultures and the phrase “ Chai-Pani ” in India – literally meaning tea and water is used as an alternative term for “taking care” (of guests) or “offering something” (as bribe). Though coffee is popular in some pockets of India – Most of India still runs on chai !
Today’s recipe is made with fresh pumpkin, traditional Indian spices and Indian black tea leaves, a sweet and slightly spicy experience. A perfect hot drink to relax with family or friends.
- 2 1/2 cups Whole dairy milk
- 2 tbsp Tea powder
- 2 tbsp Coconut sugar / Regular sugar
- 1/2 tbsp Pumpkin puree
- 2 Cardamom / Elaichi
- 2 Cloves / Lavang
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Cook time 10-12 min
Prep time 0 min
Passive time 0 min
Recipe level Easy / Beginner
Spice level 1 (On a scale of 1 to 6)
Shelf life 1-2 days in refrigerator using an air tight container
Serving suggestion Hot / Warm
- Boil milk in a deep pot on medium heat.
- Add pumpkin puree, sugar and mix well. Boil for 2 min.
- Add the cardamom and cloves, mix well. Boil on medium to low heat.
- Add the tea powder . Keep stirring occasionally for 5-8 min until the milk turns brown.
- Steep the tea leaves for few more minutes on low heat.
- Strain the tea into glasses or cups with the help of a tea strainer or a clean cloth.
Tea is generally served with snacks. Depending on where you are drinking tea – It could be biscuits(cookies), any of the hundreds of types of spicy munchies, savory snacks, samosas or egg puffs.
- The tea tends to be a bit salty and sweet because of the pumpkin, if you prefer a much sweeter version of it add less of the pumpkin puree.
- I used one of the more famous Indian brands (Red label) tea powder for this recipe. I found it in the Indian grocery store.
Happy fall everyone !!
Hope you all have a fun weekend..