Recipe by Sharon123
Allen Mayer says at his tea house in Ottawa, Canada, they now serve their own chais. Here's how they do it. For a mocha chai, use chocolate milk instead of white. For herbal chai, replace the Darjeeling with 1 tsp. each of chamomile, fennel seed and peppermint. This can be halved or doubled!
Top Review by Engrossed
This is the BEST homemade chai I've had yet! I used cinnamon bark so didn't grind it but grinded the other ingredients together. I used red rooibos tea so boiled it instead of just steeped as you get more out of it that way. I used agave nectar, honey and splenda to make it nice and sweet and then enjoyed it cold mixed with milk, cream and ice. Made in honor of Sharon's Husband via kittencalskitchen.com
- 9.85 ml black peppercorns
- 9.85 ml fresh gingerroot
- 6 cardamom pods
- 10 inch cinnamon sticks
- 14.78 ml whole cloves
- 1892.72 ml water
- 39.43 ml tea (Darjeeling, or herbal, Rooibis, or your choice)
- 4.92 ml vanilla
- 14.78 ml honey
- hot milk
- ground cinnamon (to garnish)
- chocolate milk
- 4.92 ml dried chamomile
- 4.92 ml fennel seed, crushed
- 4.92 ml dried peppermint
Directions See How It's Made
- Crush together the black pepper, ginger root, cardamom, cinnamon stick, and cloves in a coffee grinder or food processor(just pulse, do not grind to a powder).
- Add to 8 cups of water. Bring to a boil, reduce heat to medium and cook for 10 minutes.
- Add 8 teaspoons of tea. Allen uses Darjeeling OP. Steep for 8-10 minutes. Stain out the spices and tea. Add 1 teaspoons of vanilla and 3 teaspoons of honey, or sweeten to taste. Enjoy!
- This can be refrigerated for weeks.
- Heat up as needed and add an equal amount of hot(Allen steams his) milk. Top with ground cinnamon.
- For a mocha chai, use chocolate milk instead of white.
- For herbal chai, replace the Darjeeling with 1 teaspoons each of chamomile, fennel seed and peppermint.