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Chai Tea for the Spiritually Curious Recipe
Thanks to my friend Tom Maxwell for sharing this delightful cuppa with me. Here’s my version with a few additions.
slices fresh ginger
green cardamom pods
inch cinnamon stick
cups cold water
tea bags (earl grey, assam, or another black tea of your choice
sugar and milk, for serving
Combine the ginger, fennel, cardamom, cloves, cinnamon, peppercorns, and water in a pan and bring to a simmer over medium heat. Simmer for 10 minutes, being careful not to boil.
Turn off the heat, add the tea, and steep for 5 minutes. Any longer, and your tea will get bitter.
Strain into a teapot or pitcher and pass with sugar and milk if desired. Sit back and wonder at how the combination of ingredients has come together for your enjoyment.
To make Iced Chai, use 3 c. cold water instead of 6, then pour the strained tea over a pitcher full of ice.
4 whole star anise may be substituted for the fennel.
Dried orange peel, slivered almonds, and/or dried rose petals may also be added to taste.