Authentic spicy Indian tea. Delicious on weekend mornings. You can use powdered spices, but the fresh ones taste so much better. And don't use fancy tea. Cheap tea tastes better.
- Put water in pot.
- Grate ginger.
- Pound cardamom in a mortar.
- Add all the ingredients to the water except milk and sugar. Bring to a full boil.
- Add the milk and bring to a near boil.
- Add sugar.
- Strain and drink.
- All the amounts are approximate. Adjust to taste.
At first I thought the spices were very hard to detect in this chai but I left in the spices to steep longer after removing the tea bags (I used Traditional Medicinals red raspberry leaf tea bags to be healthier) and it made a nice chai which I also made dairy free but adding extra home-made almond milk & date syrup to sweeten (hate sugar). I increased the amount of spices using about 1/8 tsp fennel seeds, a small stick of cinnamon, 4 whole cardamom pods, grinding the seeds plus 2 more bruised ones (I love cardamom), plus the rest of the ingredients. Made for Veggie Swap #46 ~ May 2012 ~
Wonderful tea, nicely balanced. I used ceylon tea leaves vs. tea bags which I highly recommend. I didn't have any fresh ginger so I used some crystallized ginger & cut way back on the sugar. Made for our VIP in the Veggie Swap 5/12.
Nice mild but complex spicing on this. I used bulk tea, which I think works better than tea bags. I also allowed the tea to come to a boil slowly, and that might have made the spices stand out more.