Prep 5 mins
Cook 10 mins
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.