On 17 nov. 08, at 21:38, Andrew Fildes wrote:
> I'm also fond of strong, double boiled Indian chai - not those nasty
> flavoured warm milk 'chai lattés' that have become so popular or the
> wretched mildly spiced weak tea bag versions but the real thing.
> Loose 'black' tea is essential for making that. The Malaysian Teay
> Tareh version, made with condensed milk is good too.
Make your own mix (cardamom, clove, cinnamon...). Or Dilmah Fiery
Ceylon spice (only found in Australia I think!), no milk, no sugar,
is strong and good.
Bernard
--
_________________________________________________________________
Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
Archives: http://lists.thomasclausen.net/mailman/private/olympus/
Themed Olympus Photo Exhibition: http://www.tope.nl/
|