Creamy and spicy chai tea is the tasty cure for the winter blues.
Steeping the spices and tea for different lengths infuses a wonderfully spicy flavor without releasing the bitterness caused by over steeping tea leaves. I enjoy this brew without sugar, but go ahead and add it if you'd like.
ingredients
- 6 Cups of Water
- 1 Cup of Milk
- 1/4 Cup of Brown Sugar (approximate, optional)
- 6 Cloves, whole
- 6 Cardamon Pods
- 1 Cinnamon Stick
- Ginger, about a 1/4" slice, chopped
- 2 Tablespoons Black Tea
deviations & tips
- Substitute coconut milk for the milk.
- After the brew cools, transfer it to an airtight pitcher, and refrigerate. Reheat in the microwave or with a steam wand.
- For parties transfer hot tea into an insulated and airtight carafe.
Bring water and milk to a boil. Reduce heat to medium, stir in spices and sugar (if you're using it), and simmer for 5 minutes. Stir occasionally to make sure the mixture doesn't boil over. Remove from heat, cover, and let steep for 10 minutes.
Bring mixture back to a boil. Stir in tea, remove from heat, cover, and let steep for 5 minutes.
Strain though a coffee filter or fine mesh sieve. Serve hot.
Recipe adapted from: Hobson, Wendy. The classic 1000 Indian recipes. London: Foulsham, 1994. Print.