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Caramel-colored, mildly spiced East Indian tea. Delicious hot or cold.
2 1/2 cups water
2 tbsp. thinly sliced, peeled gingerroot
1/2 tsp. fennel seed
5 whole cloves
5 whole black peppercorns
5 whole cardamom, bruised
5 whole allspice
3 orange pekoe tea bags
1 vanilla bean, split (or 1 tsp. vanilla)
2 1/2 cups milk
3 tbsp. liquid honey
Serves 4
Combine first 9 ingredients in large saucepan.
Bring to a boil on medium.
Reduce heat to medium-low.
Simmer, uncovered, for about 20 minutes until fragrant.
Remove from heat.
Strain through sieve into large bowl.
Discard solids.
Return tea mixture to same saucepan.
Add milk and honey.
Stir well.
Heat on medium until bubbles form around edge.
Remove from heat.
Makes about 4 cups.
Pour into 4 small mugs.
Chocolate Chai:
Omit milk.
Use same amount of chocolate milk.
Iced Spiced Chai:
Chill Spiced Chai Tea.
Pour over ice in large glasses or process with ice cubes in blender, using 3 to 4 ice cubes per serving.
2 1/2 cups water
2 tbsp. thinly sliced, peeled gingerroot
1/2 tsp. fennel seed
5 whole cloves
5 whole black peppercorns
5 whole cardamom, bruised
5 whole allspice
3 orange pekoe tea bags
1 vanilla bean, split (or 1 tsp. vanilla)
2 1/2 cups milk
3 tbsp. liquid honey
Serves 4
Combine first 9 ingredients in large saucepan.
Bring to a boil on medium.
Reduce heat to medium-low.
Simmer, uncovered, for about 20 minutes until fragrant.
Remove from heat.
Strain through sieve into large bowl.
Discard solids.
Return tea mixture to same saucepan.
Add milk and honey.
Stir well.
Heat on medium until bubbles form around edge.
Remove from heat.
Makes about 4 cups.
Pour into 4 small mugs.
Chocolate Chai:
Omit milk.
Use same amount of chocolate milk.
Iced Spiced Chai:
Chill Spiced Chai Tea.
Pour over ice in large glasses or process with ice cubes in blender, using 3 to 4 ice cubes per serving.