Rooibos Chai

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. Strain the chai through a fine sieve and serve hot.