Prep 10 mins
Cook 5 mins
There are many versions of this tea. This is a good one from Food & Wine magazine. This would also make lovely gifts. Just package up the dry ingredients and write out the directions!
- 4 whole cloves
- 2 cardamom pods
- 1 cinnamon stick, broken into pieces
- 3 cups water
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄2 cup milk
- 2 tablespoons granulated sugar
- 2 tablespoons black tea (decaf is best)
- In a mortar, crush the cloves, cardamom pods and cinnamon, or use a coffee grinder.
- Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.
- Remove the pan from the heat, cover and let steep for 5 minutes.
- Add the milk and sugar to the pan and bring to a boil.
- Remove from the heat and add the tea.
- Cover and let steep for 3 minutes.
- Stir the chai, then strain it into a warmed teapot or directly into teacups.
I think this is a great starting point for trying some different modifications. I suggest using all milk (total 3.5 cups) and steeped everything in that for a creamier experience that less resembles just black tea with milk. Also, like this it becomes a one step process -- everything goes in the pot together, just put on high heat and then pull the pot off as soon as you notice a slight boil. Stir near continuously. Steep time is similar. Also doubled the cardamom and peppercorn and added a little anise and a 3-4 coffee beans. Used a coffee grinder to break everything up. Used a potent loose leaf Assam.
Brilliant! A quick suggestion - using coarsely powdered dry (dehydrated) ginger instead of fresh ginger would impart a very wholesome spicy flavour. Magically clears blocked sinuses and soothes the throat as well. <br/>Replace 1/4 tsp fresh ginger with 1/8 tsp (or a pinch) of dry ginger.
Very nice indeed, nice spiciness to it. Next batch I'll try with honey. Thanks for sharing.