My dear friend Bryan sent this recipe to me months ago, and I've just now gotten around to actually trying it. I am kicking myself for not doing this sooner! People, this is seriously delicious.
I knew it would be - Bryan is a brilliant writer (check out his blog here), but his talents most certainly extend into the kitchen as well. He named his discovery most appropriately "Lapsang Souchai." The name is based on a wonderfully robust and smoky tea, Lapsang Souchong. If you like smoked things, you'll love this tea.
The wonderful thing about Bryan's "chai" interpretation of this tea, is that it smoothes out the potent smoke that Lapsang Souchong boasts so proudly. This tea is not for the faint of heart, yet combining it with milk in a traditional chai style balances the bold smoke and turns it into a cozy, smoky, spicy cup of comfort.
This recipe features a mélange of delightful spices - cardamom, coriander, star anise, cinnamon, cloves, nutmeg - and the best one, Australian Mountain Pepper, sometimes known as Tasmanian Pepperberry. The result is a complex, but satisfying blend of complementing flavors.
Easy to prepare, follow these simple directions for the perfect afternoon cup of tea. This recipe makes 1 serving, so consider doubling it if you'd like to share with a friend.
LAPSANG SOUCHAI by BRYAN PARYS
Combine in a pot and bring to a slow boil:
1 cup water
1 green cardamom pod (seeds and husk broken up, and all thrown in)
1/2 teaspoon of coriander seed
1/2 inch roll of cinnamon stick
2 whole cloves
1 small star anise
a few grates of nutmeg
5 Australian Mountain Black Peppercorns
You can let it boil for as long as you like--the longer, the stronger it will become. Remove pot from heat and add:
1-2 teaspoon of Lapsang Souchong tea leaves
Steep 3-5 minutes, depending on taste preference (I like the full 5 minutes).
Whisk in:
1-2 teaspoons honey (I suggest Orange Blossom Honey)
3/4-1 cup milk (or Bryan recommends almond milk for a nutty flavor)
Reheat slowly if necessary - do not let the milk boil. Strain into a mug, and serve!
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