Saturday, 6 April 2013


long have i loved spiced chai latte
no longer am i restricted to the tub or cafe
for i now know who to cook up the brew
taught to me by an art  student from lahore

on the exchange programme – inspire
outside brierfield library
on a hob
a pan
tea bags ripped open
added to a tad of water
with lots of sugar and seeds from 3 green cardamoms
boiled rapidly

with a lid on to trap in the steam

milk added and simmered for 20 mins
and then the magic bit…

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