Prep 10 mins
Cook 30 mins
A rich and flavourful tea. Bringing the liquid to a boil twice after the milk has been added seems to make it a richer chai tea.
- 8 cardamom pods
- 2 tablespoons fresh ginger, peeled and grated
- 1 cinnamon stick, 2 inches long
- 8 whole cloves
- 6 whole black peppercorns
- 4 cups cold water
- 5 tea bags
- 1 cup milk
- 1 -2 tablespoon honey or 1 -2 tablespoon sugar
- Crush the cardamom pods with the side of a knife and place in a saucepan along with the ginger, cinnamon, cloves and peppercorns. Add water and set aside for 30 minutes.
- Bring to a rolling boil. Remove from heat and add tea bags and let steep for 10 minutes.
- Strain, pressing spices and tea bags with a spoon to remove the rich liquid. Return liquid to pot, add milk and bring to a boil. Immediately remove from heat.
- Add honey or sugar to taste and than return to boil twice more, allowing a minute of cooling between each boil.
- Serve hot in tea mugs or cups that have been warmed. Makes 6 cups.
There is no comparison between this cup of Chai Tea and the Chai I buy at the coffee shop - this one is so much better. I agree is was extra work but worth it. I found the combination of spices delicious. Made for PAC, Spring 2008
I think this might be the best Chai I have ever had. I used 2% milk and replaced the sugar with Splenda and the tea was Earl Gray Vanilla. It was perfect on this cool and gray Fall morning. The only reason that I didn't give this 5 stars is because of the time it takes. I'm spoiled and like to have tea pretty much when I want it. I didn't mind all that much on this Sunday morning (but I had a cup of the Earl Gray while waiting). The spice in this is full, rich and potent but it comes together in a very happy marriage.