I had a recipe for chai tea that I made a lot a few years ago, and kind of had forgotten about it. Then yesterday I was surfing the internet for something else and saw another recipe for chai, and I liked some of the elements of it, and liked some of the elements from the other recipe, so I used both recipes to come up with my own recipe this morning 🙂 It is warm, spicy, and so soothing on a cold day!
Makes 3 mugs
- 3 cups filtered water
- 1 cinnamon stick (make sure it is fragrant, if it isn’t use 2)
- 6 whole green cardamom pods
- 4 black peppercorns (not ground pepper–and it doesn’t seem like much, but it is VERY important)
- 1 whole star anise
- 1 1-inch piece of fresh ginger root, peeled and thinly sliced
- 6 whole cloves
- 1 tsp. fennel seeds
- 2 black tea bags or 1 tbsp. loose black tea
- 1 Tbsp. dark brown sugar
- 1 cup lowfat or nonfat milk
In a 2 quart saucepan combine water, cinnamon, cardamom, cloves, anise, fennel, ginger and black peppercorns. Bring to a boil, cover and turn down to a simmer. Let simmer for 5 minutes. Remove from heat and let steep for 10 minutes.
Return to heat and bring back to a boil. Take pot off of heat and add tea. Let steep for 5 minutes off the heat.
Strain spices and tea out and pour the tea back into pot and place on medium heat again, add milk and sugar and stir until sugar completely dissolves and is hot again.
Pour into mugs and enjoy!