Prep 5 mins
Cook 20 mins
Rooibos leaves, which are grown in South Africa, resemble tea leaves but come from a different plant and don't have any tannins. They have recently made an appearance on store shelves here. You can substitute black tea in this recipe; add it during the last 5 minutes of simmering.
- 4 cups water
- 2⁄3 cup whole milk
- 2 cinnamon sticks
- 2 teaspoons cardamom pods, lightly crushed
- 1 teaspoon whole cloves
- 2 slices fresh ginger, quarter-size, lightly smashed
- 1⁄4 teaspoon whole black peppercorn
- 2 tablespoons sugar
- 2 tablespoons loose rooibos tea leaves or 2 tablespoons black tea leaves
- Combine all of the ingredients in a large saucepan and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until pale rust colored, about 20 minutes.
- Strain the chai through a fine sieve and serve hot.
4 1/4 stars. This is a pretty good chai that is lightly flavoured. I used rice milk to be dairy free and simmered everything in a bit less water for about 17 minutes, as simmering rice milk from previous experience makes it separate. I used dark brown sugar crystals for the sugar and do recommend brown. I had to use 2 Rooibos tea bags as I didn't have loose leaves. I think this needs more spice but I liked the amount of sugar which wasn't too sweet, just perfect. Made for Comfort Cafe - Snow Queens, Round 01/10.
I am sorry but this ended up being sort of flat...didn't have the depth of flavor that I am used to in a chai tea. Anything that I may have done wrong? I think I followed the recipe to a tee. Will have to think on it and maybe try another day. Thank you for posting. Made for ZWT4.
This was pretty good. I don't think I'll make it again, but I think that's just more of my personal preference. I love Chai tea, but this just wasn't what I expected. Made for ZWT 4.