I prefer my beverages to be on the tart side to be refreshing and thirst-quenching, and this fits the bill. The jam turns out quite tart; too tart for most tastes, possibly. That does not mean there aren't many wonderful ways it can be utilized. If you have taken the time to make the jam, try this Currant-ade and see how wonderful it can be.
Chai means "tea" in many languages. Masala means a spice mixture. This version of Chai uses some Indian spices in the mix, and turns out really fantastic.
4 whole cloves
2 whole cardamom pods
1 (2-inch) piece cinnamon stick, preferably “true
cinnamon”: i.e. Ceylon, or Saigon cinnamon
1 tablespoon dried lemongrass leaves
1 star anise, whole
1 cups water
¼ teaspoon ground ginger
1/8 teaspoon black pepper
½ cup half & half, or milk
2 tablespoons black tea (Darjeeling is great)
In a mortar, crush the cloves, cardamom and cinnamon. Transfer crushed spices to a small saucepan, add the water, ginger and pepper (and lemongrass and star anise, if used) and bring to a boil. Remove pan from heat, cover and steep for 5 minutes. Add milk and sugar to pan and bring to the boil. Remove from heat and add tea. Cover and steep for 3 minutes. Stir, then strain into a warmed teapot.
I had the pleasure of drinking this at "Antoine's" in New Orleans, long ago. It was a heavenly experience. Although this is not that exact recipe, it still comes out amazingly good. If you want a really spectacular ending to a meal with friends, do try this!
Serves 7 - 8 (small coffee cups)
8 ounces brandy
4 ounces triple sec, or cointreau
8 teaspoons dark brown sugar
1 orange, rind only, studded with the cloves (use a vegetable peeler)
2 lemons, rind only, (use a vegetable peeler)
10 whole cloves
slice of butter, thin
2 sticks cassia cinnamon
4 cups strong coffee
Cafe Brulot Ingredients
Into a wide mouth chafing dish or a pan over a sterno, dramatically free-pour the brandy & triple sec. Add the sugar and orange peel (studded with the cloves), lemon peel, cinnamon sticks and butter. When the butter begins to melt and the mixture comes to a simmer, light a small ladleful of the liquer and carefully pour back into the remaining liquer in the pan. Sprinkle ground cinnamon into the flames for a dramatic effect (cinnamon, being the ground bark of a tree, i.e. wood, the tiny flecks ignite and sparkle for a brief secong or two). Pour the hot coffee in, while stirring slowly, until the flames go out. This is great served with a Brulot Ladle. This is a ladle with an enclosed sieve-like side, to capture any of the whole spices or rinds. A regular ladle will do fine, just being careful to avoid the large pieces when serving. Garnish with a small slice of lemon rind.