Prep 5 mins
Cook 5 mins
For Zaar World Tour II for Asia (Tibea/India) Recipe source: The Lhasa Moon Tibetan Cookbook
- 946.36 ml cold water
- 4 cardamom pods
- 1 inch gingerroot, crushed
- 2 black tea bags
- 236.59 ml milk
- 14.79 ml sugar
- Pour water in pan.
- Crush cardamom pods and ginger and then add to cold water.
- Bring spiced water to a boil. Remove from heat and add tea bags. Allow mixture to steep for several minutes and then remove tea bags.
- Add milk and sugar to spiced tea.
- Reheat and serve.
I made a half recipe and lightened the milk and sugar (Splenda for me) amount for a lovely cup of Chai that I enjoyed a lot.
I wanted to like this version because it was a quick and easy recipe. I just couldn't taste the spice in the way that I like. I tried a second cup with honey instead of sugar thinking that I might have overpowered the spice with sugar, but it was still lacking something. Thanks for the recipe. Made for ZWT6 by a Looney Spooner.
Spicy and warm. I don't usually add sugar to my tea, but the sugar brings out the spicy flavour. Made for ZWT 6