It is time to Click! Well, it has been for several weeks now. And I've been suffering from photographer's block (does that even exist?) ... I woke up this morning and realized that today is the 30th ... and I hadn't Clicked yet! Crap! 
The theme for this month is Liquid Comfort - as Bee & Jai put it "What liquid indulgence is it, that comforts you on a wet gloomy day?" or a hot summer day :) or just about any day! ... well, I know my many liquid comforts - the mocha-with-extra-chocolate that barista/bartender extraordinaire Matt Neyens makes for me on most weekends, the ginger lemonade that I crave in summer, the rum punch that fast became a fave in Belize, yummy mexican hot chocolate, my mum's rasam (*drool*), a glass of Vieux Telegraphe, the list goes on ... Oh! How could I forget apple-ginger chai - insanely warm and comforting, often the only beverage I can contemplate drinking before heading off on a long run.
So, chai was my choice. Now all I needed to do was take a pic or 3, right? Well, I've been creatively challenged. And I think I still am. The pix turned out ok, but not as well as I would've liked. But I did get around to drinking my chai this morning, so I guess I can't complain :)
So, here goes ... after several drippings of chai all over the house ...
There are few things as comforting as matka chai - it seems like the aroma and flavours of the tea are intensified by the terracotta, even the shape of the matka makes for such a comfortable grip. Plus it seems to keep the chai warm forever :)
***
Apple-Ginger Chai
In a Matka, no less!
1 T full-bodied black tea - I typically use single-estate Darjeeling or Nilgiris tea
1" ginger - grated
1/4 apple - diced
2 cardamom pods - opened to the seeds
1/4" stick of cinnamon
a tiny piece of nutmeg
1 white peppercorn
1 cup milk
1 t honey
Heat the milk on medium-low in a saucepan.
After a minute of heating, add the spices and stir.
After a couple of minutes, add the ginger and apple bits.
A couple of minutes later, add the tea.
Lightly mash the apple bits to release the juices.
Let the milk boil, stir continuously as we let the tea steep.
(I typically set the heat on low and let the milk simmer for several minutes)
Take off the stove, strain contents into a matka or cup and stir in the honey.
Variations
* Additional spices like allspice and anise can be used for seasoning the chai.
* Demerara sugar makes for a nice variation instead of honey.
Camera Details:
Nikon D70
28-105 kit lens
Yeesh! Can I get any more last-minute than this???
