As you’re hitting your afternoon lull, we’re already thinking of tomorrow’s morning pick-me-up with our Giveaway Monday book (and bonus recipe!):
Julia Pandl takes us through the kitchen door to the true life and lives behind a family-run restaurant — her family. The youngest of nine children, Julia shares the stories of life and brunch with the Pandls, especially her father, who ruled the restaurant with the strictness of a drill sergeant. She shares the humor and heartbreak. And she shows us the joy that comes with making the perfect pancake — or hot cup of chai!
Below is the recipe for Julie’s Chai, straight from Julie’s Breakfast Club on her website. She has kicked off Julie’s Breakfast Club to share recipes and anecdotes, food and fun. Down-to-earth and ever-so-entertaining, Julie has just the ingredients to pick up any day.
Here’s the recipe for Julie’s Chai:
¼ Cup Black Indian Tea
1 Heaping Teaspoon Whole Cloves
½ Teaspoon Ground Ginger
½ Teaspoon Ground Cinnamon
Note: I premix the Ginger and Cinnamon
12-15 Cardamom Pods, broken open
3 Tablespoons Bulk Raw Sugar
In a saucepan mix all ingredients with four cups of water and bring to a boil, add 2 cups of milk and bring to another boil. The milk will boil over as soon as you look away, so WATCH OUT! Also, you’re going to want to strain it as you pour it into your mug, otherwise you will have cloves in your teeth.
I throw all the ingredients into my coffee pot, brew the water through, and let it steep. Put milk in a mug, heat it in the microwave, and strain the Chai over the milk.