Lynn’s Chai
(from elanakok’s recipe box)
Warm body and soul with this version of an Indian classic.
Source: Tara Hale
Categories: not tried
Ingredients
- Four 3-inch cinnamon sticks
- 4 teaspoons cardamom seeds
- 2 teaspoons dried powdered ginger
- 1 teaspoon cloves
- 1 teaspoon black peppercorns
- Vanilla soy milk or 2 percent milk
- 1 1/2 teaspoons black tea (Oolong or English Breakfast)
- Honey to taste
Directions
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Break the cinnamon sticks into pieces.
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Heat a small skillet over medium heat until very hot.
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Add the cinnamon sticks, cardamom seeds, ginger, cloves, and peppercorns.
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Reduce heat to medium-low and stir constantly, until the aromas from the spices have released and the cinnamon sticks have darkened slightly.
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Immediately transfer the spice mix to a bowl.
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Grind the mix into a fine powder using a mortar and pestle.
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Work in batches if the mixture fills your mortar and pestle more than 2/3 full.
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For each large cup of chai you plan to make, combine in a saucepan of appropriate size, 6 ounces soy milk, 12 ounces water, and about 1 teaspoon spice mix.
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Bring this mixture just to a boil.
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Immediately remove from the heat and stir in the tea, then cover and allow to steep for 5 minutes.
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Strain the tea into a cup and sweeten to taste with honey.