It was not ‘love at first sight’. It started quite innocently, we only met each other socially. Then, ever so slowly, we started meeting each morning, when I took a break at work. Some evenings we enjoyed the sunset together, from the office cafeteria in the terrace. Somewhere, along the way, I cannot remember exactly when anymore, we became inseparable. An alternate clock started running in my head, which kept a different type of time. The time when I got to hold you in my arms again and savor you slowly. You had the power to dissolve all the weariness of my soul away and replace it with a zeal for life. You could turn a bad day into a good one. You still can.
This is the story of my love affair with tea, and I have a special place in my heart for ginger tea(or Adrak ki chai). Memories made over a cup of tea are a complete blog post in itself. Let’s suffice to say, it has made encounters with multiple people(over the course of our ten years of association), heavenly. I have also noticed that each tea drinker likes their tea to be prepared in one particular way. Here is my version for the perfect cup of ginger tea.A tea in time, saves lives:) Click To Tweet
GINGER TEA, MY WAY
Take half a glass of water in the vessel and bring it to a boil. The quantity of water determines whether the tea is thick or thin, I like it in between. Definitely more milk than water. Also, if you use more milk, you need to use more powder to make it stronger.
I alternately use Taj Mahal tea and 3 Roses tea powders. They do give different flavours. But I enjoy both. I use 2 teaspoons per cup of tea because I prefer my tea strong. Use type and quantity of tea according to your preference.
Cut a piece of ginger. I love the flavour of ginger. So usually I cut a big chunk of ginger.
If you prefer a strong aroma of ginger in your tea, then grate your ginger into the boiling water.
The other method would be to crush the ginger using a mortar. Both the methods render the heady gingery flavour to the tea.
Measure out 3/4 glass of milk. For me, this is important because I do not waste tea or milk, so I usually make just enough.
Crush and add some elachi, if you like. I add it sometimes according to my mood.
Bring it to a boil.
Simmer for a couple of minutes. This is important to infuse all the flavours through the milk.
And serve. Savor it with your favorite people or alone.
I decided to try my hand at a step-by-step recipe for two reasons. Firstly, I find them very easy to follow when I am cooking something. Secondly, I wanted to use this challenge as a learning experience and do something new. Now, I have a true appreciation for food bloggers! It does take a lot of effort to write a recipe as simple as ginger tea.
Do share with me: How do you like your tea? If it is not tea(if that is even possible), what is your favorite drink?
This article was written to one of the prompts “What is your favourite drink?“. This article is written as part of #SuperBloggerChallenge2018, conducted byHealthwealthbridge, FashionableFoodz and Allaboutthewoman. It should not be repurposed, republished or used otherwise. The content herein is owned by the blogger. SuperBloggerChallenge2018is not responsible for any kind of infringement caused.