Replies to This Discussion

Permalink Reply by Kwadde Schotz on July 11, 2009 at 12:32am

I've steeped tea (chamomile), added it to the pitcher with the milk (soy) and steamed (frothed, actually) it all together. It's a great drink to take home at the end of your shift :) The only problem is that the steeped tea raises the temp of the milk in the pitcher before you start steaming, which isn't ideal.

Another such creation, though not strictly on this topic, uses loose leaf chai tea, steeped and then poured over a lot of ice, with milk and a shot of espresso added. My friend said it had "a real dry finish." It's a nice alternative to using the pre-made super-sweet boxed chai tea.

• ▶ Reply

Permalink Reply by Brady on July 11, 2009 at 10:45am

I remove the leaves before pouring in the steamed milk. I've heard that the addition of milk to the steeping tea effectively halts the infusion, which would make it pointless to steam them together. However, this is at odds with the traditional Indian preparation of chai, where milk, tea leaves, and spices are boiled together, so am not sure how accurate this advice really is.

• ▶ Reply

▶ Reply to Discussion