I know it's still 100°+ outside, but that doesn't stop me from getting all giddy over a nice cup of hot chai. If you haven't had it before, I will pretend I don't know you on the streets. No, not really, but you really should try it. It's creamy, sweet, and exotically spicy. If you haven't made it before, you will probably need to pick up the ingredients since they're aren't your normal pantry items. Remember, exotically spicy. But, don't let that stop you; believe me, it's worth it. The spices will last forever, so you will have a cup of chai at your fingertips for long time to come. This is the recipe that I've been using, but feel free to play with it.
2 cinnamon sticks
4 whole cloves
8 cardamom pods
6 black peppercorns
a few slices of ginger
1 T loose black tea (I think I used darjeeling, but you can use whatever you'd like)
6 cups water
Put all of the ingredients except for the tea in a pot and bring to a low boil. Once boiling, add the tea and turn the stove down to low. I used one of the metal mesh steep-ers (I have no idea what they're really called, but that sounds good to me). Cover and simmer for about 5 minutes if you like it weak, or 10 if you like it strong. Strain into mugs and add your favorite non dairy milk (I love almond) and sweeten with agave nectar. This will be about 4 servings. I left it on the stove all day and kept going back. In my opinion, it just gets better the longer it sits!
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| I added a bit too much milk here, but you get the idea |
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