All spice measurements are to taste.  If you think the flavor of any one is too strong, use less. 
Obviously using cream or half-n-half will make a richer drink.  I prefer 1 or 2% milk myself.
For a more authentic chai, use rooibos or red tea.  I used a vanilla rooibos loose tea.

10 cardamom pods
10 cloves
5 black peppercorns (whole)
1 piece of cinnamon stick
1/2 tsp. nutmeg (fresh grated)
1 inch knob fresh ginger (chopped)
1/2 cup milk or cream or half-n-half
2 black teabags OR 2 servings worth of loose tea
3-4 cups water (preferably filtered or not city water)

1.  Boil water.
2.  Place cardamom, cloves, peppercorns, cinnamon, and nutmeg in boiling water.  Let sit for a few minutes.
3.  Add ginger and boil for another two minutes.
4.  Add milk and turn down heat.  You could let the mixture come back to a boil, but that's risky with dairy.
5.  Add tea to mixture.  Reduce heat.  If using teabags, just let them dangle in the pot.  If using loose tea, use a tea ball.  Let the tea brew for the recommended amount of time.
6.  Pour the finished mixture through a fine strainer. 
7.  Add your preferred sweetener to a mug, pour chai, and enjoy!

1 comment to this

ramtops said on 24 Feb 2006 at 18:43:20:

welcome to Nibblous!

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posted by alauer on 24 Feb 06 - 5864 views

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