Eve's life, food and travels
Chai means tea and masala means spiced.
I was taught this recipe by the chef at the Salinda Resort in Phù Quôc Island.
You will need a deep mortar to crush the spices.
Feel free to experiment with the spices based on your preferences.
I like to serve it with frothed milk on top.
This is a nice classic drink, with a twist, yet very simple to make.
This is a lovely classic. Since lemon is a sour fruit, some people prefer an equal amount of simple sirup to lemon juice. I prefer a ratio that is slightly more sour than sweet – so a .75 to 1 ratio of sweet to sour. Try these proportions first and taste the result before you add more simple syrup if you ultimately want a sweeter taste.
I have no idea where this recipe’s name originates as I could not find anything like it online. But it is well worth trying nonetheless. You can also replace the Rooibos by Earl Grey tea and the lime juice with lemon juice. Which brings me to the Madison Park Breakfast gin which is a bergamote infused Gin…..but that is another story.
I first tasted this cocktail in Mexico city. It was served out of a little jerrycan, thus the name. The bar owner gave us a very succinct verbal recipe. Here is my best recollection, combined with other versions of it.
If you do not want to go through the entire process of making the liqueur, you can buy ready made “Ancho Reyes Chile Ancho liqueur”.
Beware this is very strong!
This is a Swedish recipe for a sweet, warm and spicy mulled wine. The word “glögg” means glowing ember.
The quantities are enormous, to serve a crowd but the recipe can obviously be divided.
Must be prepared a day in advance.