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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.

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Prep
Cook
Serves6people
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Ingredients
8
slices fresh ginger
2
fennel seeds
6
green cardamom pods
4
whole cloves
1
inch cinnamon stick
40
black peppercorns
6
cups cold water
4
tea bags (earl grey, assam, or another black tea of your choice
sugar and milk, for serving
Directions
1.
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.
2.
Turn off the heat, add the tea, and steep for 5 minutes. Any longer, and your tea will get bitter.
3.
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.
4.
Melissa’s Notes:
5.
To make Iced Chai, use 3 c. cold water instead of 6, then pour the strained tea over a pitcher full of ice.
6.
4 whole star anise may be substituted for the fennel.
7.
Dried orange peel, slivered almonds, and/or dried rose petals may also be added to taste.