1 cinnamon stick (about 3 inches)
6 whole cloves
6 whole cardamom pods or 1/2 teaspoon ground cardamom
1 piece (2 inches) fresh ginger, unpeeled and thinly sliced
4 bags of black tea, such as Darjeeling, orange pekoe, or English breakfast
1 cup whole milk
1/3 cup sugar
- Place the peppercorns, cinnamon stick, cloves, cardamom, and ginger slices in a heavy-duty resealable plastic bag and crush them lightly with a rolling pin or mallet (or you can crush them in a mortar, using a pestle).
- Transfer the crushed spices to a medium-size saucepan. Add the orange zest and 3 cups of water and bring to a boil over high heat. Reduce the heat to low and let simmer for 10 minutes.
- Remove the saucepan from the heat and add the tea bags. Allow the mixture to steep for 5 minutes, then discard the tea bags.
- Add the milk and sugar to the saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves.
- Strain the chai and discard the solids, Serve hot. If not serving immediately, allow the chai to cool to room temperature. It can be refrigerated, covered, for up to 7 ays. Reheat it before serving.
Note: You can freely change spices to suit your taste. Try adding different ones, like star anise or nutmeg. You can also substitute low-fat milk or fat-free milk or soy milk for the whole milk, if you prefer.
Yields: About 3 cups
From: Food to Live By, p. 314