It hardly rains in California. Come to think of it, there are hardly any seasons here. Of course, everybody knows that.. That’s a trade-off for perpetual sun; no change in my wardrobe. I will take that though; no major complaints. Sunshine is brilliant and I am happy to have that all year-long. What I absolutely miss here however, is the monsoon rain. Anyone who has ever been a witness to tropical rain will completely understand what I am talking about. That crisp smell of earth, sound of large rain drops on window pain or your roof, thunderstorm and the cool, green atmosphere it brings along.. It’s a pure tropical bliss!
But even if there isn’t tropical rain here, there is the next best thing. Something that just makes the rain that much more refreshing. A steaming hot cup of tea!
To make your tea even more special and truly refreshing, add fresh mint leaves to your brew pot. Darjeeling tea with mint, may not be the most common pair out there, I stumbled upon it through my friend, but it has stuck with me ever since and over time I have made my own modifications to brew it to perfection.
May I suggest tea rusk for accompaniment? This is a brilliant refreshing beverage plus snack for that much-needed mood lift on early evenings!
Your Map to Cardamom Mint Chai
Author: Minty Chai
- 2 cups of water
- 2 tablespoons of black tea
- 2 teaspoons sugar (or more depending on your preference)
- 1/2 teaspoon cardamom powder (dial it up or down according to your taste)
- 4-5 fresh mint leaves
- 1/2 cup milk
- Add water and sugar to the pot on medium heat. When water gets hot, add mint leaves and cardamom powder.
- Once the water begins to boil, add tea. Let it boil for about a minute, then add milk. Let it boil another minute or so.
- Once the color turns bright brick-like brown, turn off the heat. Cover and let the tea steep another minute.
- Strain and serve with tea rusks or biscuits. Enjoy!