Chai Recipe
By
Kate Ramos
Chai has numerous variations but is always a combination of tea, milk, and spices. Our version combines ginger and cloves with fragrant cardamom and fennel seeds.
INGREDIENTS
- 3 cups water
- 3 cups whole milk
- 2 whole cloves, lightly crushed
- 1 4-inch cinnamon stick
- 1 (1/2-inch) piece fresh ginger, sliced thinly
- 1 tablespoon fennel seeds, lightly crushed
- 6 whole cardamom pods, lightly crushed
- 5 tablespoons granulated sugar
- 3 tablespoons unflavored loose black tea (such as Darjeeling)
INSTRUCTIONS
- Combine all ingredients, except the tea, in a medium saucepan over medium heat and bring to a boil.
- Reduce heat to low and simmer for 5 minutes.
- Remove from heat, add tea, and steep, covered, for 5 minutes. Strain and serve.
I prefer it without peppercorns and fennel, and made with a few tablespoons of sweetened condensed milk.
I like peppercorns in mine as well. I also use chopped candied ginger in mine. It adds both sweetness and a 'zing'.
i make this tea but omit the fennel seeds. might have to try with them and see what the difference is but this tea is excellent for a cold with cough.
I make a recipe similar to this one using 6-12 black peppercorns instead of the fennel seeds. Very good... might be good for somebody that doesn't want that licorice flavor.
sounds good-I will make some