Prep 10 mins
Cook 23 mins
Adapted from Williams-Sonoma Outdoors Series, Snow Country Cooking, by Diane Rossen Worthington (Time-Life Books, 1999).
- 2 cinnamon sticks, broken in half
- 8 allspice berries
- 4 whole cloves
- 2 peppercorns
- 4 cups water
- 16 cardamom pods, lightly crushed
- 4 slices fresh ginger, lightly crushed
- 2 tea bags or 1 tablespoon black tea
- 1⁄2 cup milk (or to taste)
- 3 tablespoons honey (or to taste)
- With a mortar and pestle, coarsely grind the cinnamon sticks, allspice, cloves and peppercorns.
- In a saucepan, combine the ground spices, water, cardamom pods and ginger.
- Bring to a boil, reduce heat to medium-low, cover and simmer for 10 minutes.
- Set aside, covered, for 10 minutes.
- Add the tea bags or loose tea in a tea ball to a teapot.
- Return the spiced water to a boil and pour into the teapot.
- Let steep for 2-3 minutes , then strain the tea and serve with milk and honey on the side.
This was a great comfort food. Smells wonderful as it cooks. Reminds me of the holidays. We will be making this again!
I scaled this down to one serving and treated myself to it today. It came out nice, but I think the flavor of the spices was a little weak. (Say, 4 1/2 stars.) The fault could be with my spices, however, which were not the freshest, so I'm rounding up the rating to 5 stars. I think it also might be better to try and make at least 2 servings next time, and maybe steep the spices longer. Thank you for sharing this recipe.
Like another reviewer I found this slightly weak. I used some ground allspice as I did not have the whole berries on had, also used powdered ginger but the ginger wasn't lacking, 1 Lipton Yellow Label tea bag which I find stronger than others, homemade almond milk, to taste, which I always use in our chai to be dairy free, creamed honey, plus the rest of the ingredients. Not a chai I will make again.