Bouquets to savour
It is morning. Good morning! It took me just over an hour to depart from my warm sheets. What an effort! That is why, especially on days when the pantry is low on decent brekkie munchables, much has to be done to put together a great energy booster.
And I am having it now, my cup of chai latte, warm and simmering in a gorgeous mug Mel gave me. The noble piece of china deserves some fair description. It is cream with a dainty handle, slim base, and wide generous rim to bless its drinker with sumptuous sips of tea. Very Victorian. Lovely imprints of flowers pirouette across the surface and dip their delicate petals right into the inside of the mug. So even as you start getting lost savouring liquid ambrosia, a reminder of the world peeps in and startles you with its cheery audacity.
How dare it do so!
My chai latte making skills are improving. Or rather my selection of ingredients to prepare the brew is improving. The best concoction so far, though future ones are bound to best my 'best so far', is
a sachet of chai tea leaves
2/3 parts hot water (left to cool for a couple of minutes after boiling)
1/3 parts soy milk (whipped with a spoon - please do not roll eyes)
generous amounts of honey (ie. as much as your palate desires)
add the ingredients into your choiciest mug in the order they appeared above. And with the spoon that whipped the milk (no overwhipping either, please) stir the concoction. It will remain a camel-coloured concoction till you put it to your lips, which in slightly skilled hands and a generous spirit, will caress your tastebuds lurvingly.
Are you there yet?
Chai is a fantastic creation. Black tea leaves usually spiced with cinnamon, nutmeg, cardamon or anise. Very Indian. Very very clever =)
I am working through my box of sachets. I know these bundles look nothing like black tea leaves and spices. But I have a packet of proper tea leaves with spices which I look fondly on as I drink my tea. Good imagination stimuli, and I remain hopeful. Till the day I get it almost up to lux perfection (I have about 18 sachets to experiment) -
It will taste so good that my flowers will want to dip their perky heads into my brew every morning. For as long as I decide to savour it slowly that is!
And I am having it now, my cup of chai latte, warm and simmering in a gorgeous mug Mel gave me. The noble piece of china deserves some fair description. It is cream with a dainty handle, slim base, and wide generous rim to bless its drinker with sumptuous sips of tea. Very Victorian. Lovely imprints of flowers pirouette across the surface and dip their delicate petals right into the inside of the mug. So even as you start getting lost savouring liquid ambrosia, a reminder of the world peeps in and startles you with its cheery audacity.
How dare it do so!
My chai latte making skills are improving. Or rather my selection of ingredients to prepare the brew is improving. The best concoction so far, though future ones are bound to best my 'best so far', is
a sachet of chai tea leaves
2/3 parts hot water (left to cool for a couple of minutes after boiling)
1/3 parts soy milk (whipped with a spoon - please do not roll eyes)
generous amounts of honey (ie. as much as your palate desires)
add the ingredients into your choiciest mug in the order they appeared above. And with the spoon that whipped the milk (no overwhipping either, please) stir the concoction. It will remain a camel-coloured concoction till you put it to your lips, which in slightly skilled hands and a generous spirit, will caress your tastebuds lurvingly.
Are you there yet?
Chai is a fantastic creation. Black tea leaves usually spiced with cinnamon, nutmeg, cardamon or anise. Very Indian. Very very clever =)
I am working through my box of sachets. I know these bundles look nothing like black tea leaves and spices. But I have a packet of proper tea leaves with spices which I look fondly on as I drink my tea. Good imagination stimuli, and I remain hopeful. Till the day I get it almost up to lux perfection (I have about 18 sachets to experiment) -
It will taste so good that my flowers will want to dip their perky heads into my brew every morning. For as long as I decide to savour it slowly that is!
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