Chai Tea for the Spiritually Curious
Thanks to my friend Tom Maxwell for sharing this delightful cuppa with me. Here’s my version with a few additions.
- sugar and milk, for serving
- 4 tea bags (earl grey, assam, or another black tea of your choice
- 6 cups cold water
- 40 black peppercorns
- 1 inch cinnamon stick
- 4 whole cloves
- 6 green cardamom pods
- 2 fennel seeds
- 8 slices fresh ginger
1Combine 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.
2Turn off the heat, add the tea, and steep for 5 minutes. Any longer, and your tea will get bitter.
3Strain 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.
5To make Iced Chai, use 3 c. cold water instead of 6, then pour the strained tea over a pitcher full of ice.
64 whole star anise may be substituted for the fennel.
7Dried orange peel, slivered almonds, and/or dried rose petals may also be added to taste.