Introduction: Homemade Chai
I got hooked on Chai when I was living in Calcutta. I make a double batch so I can keep the extra in the fridge and microwave it for my morning tea the next day. Buying the spices in bulk, and using tea that's not as nice as what I drink just plain, keeps makes this really inexpensive. Thanks to Elise for introducing me to the recipe (which is adapted from this Gourmet, I think). This is adapted from a post on my blog, Obsessed with Dinner.
3 scoops/teabags black tea (Darjeeling, English Breakfast, etc...)
1 inch fresh ginger, cut into rounds
1 cinnamon stick
2 t black pepper corns
10 or so whole cloves
5 cardamon pods
3 cups water
1 cup milk/soy (I use whole milk)
1/4 c brown sugar
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Step 1: Bruise the Spices
Put all of the spices in a sealable plastic bag and bruise them well by pounding with a rolling pin or hammer. Don't go crazy, though, you're bruising not destroying.
Step 2: Simmer the Spices With the Water
Add the spices to the water in a small pot. Bring to a boil and then reduce to a simmer for 10 minutes. It helps to partially cover so you lose less liquid, but that's optional.
Step 3: Add Tea
Add the tea and let steep for 3 to 5 minutes, depending on the tea and how strong you like it.
Step 4: Strain
Strain the Chai into a bowl and then add the liquid back to the pot (I usually have to give it a rinse to get out all the bits).
Step 5: Add Milk and Sugar and Enjoy!
Add the milk and sugar and bring back up to hot. Serve with cookies on a rainy day.