Chai

Yield:
Makes 4 servings

Smooth, rich and filling with a dominant note of cardamom.

Ingredients:

  1. 2/3 cup water per serving
  2. 1-inch pieces ginger root, peeled, crushed
  3. 4 cardamon pods, crushed
  4. 1 cinnamon stick (3 inches)
  5. 8 black peppercorns
  6. 1/2 teaspoon fennel seeds
  7. pinch of saffron
  8. 1/4 teaspoon ground ginger
  9. 4 whole cloves
  10. 1/4 teaspoon dried mint
  11. 2 tablespoons Darjeeling or Assam tea leaves
  12. 2/3 cup milk (whole or skim) per serving
  13. Sugar or Honey to taste
Directions:

In a medium saucepan, bring the water to a boil. Add the ginger root, cardamom pods, cinnamon stick, peppercorns, fennel seeds, saffron, ginger, cloves, mint and tea leaves. Bring the mixture to a boil, then add the milk. Boil for about 1 minute. Strain the mixture into tea cups, discard the spices. Add sugar or honey to taste and stir the tea well.



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