best chai tea recipe?
I just adore making my own chai, filling up my thermos, and heading out into the chill-tinged fall air. The kitchen smells divine and fall-esque from the warm spices too! Mmmm.
So, I have been playing around with a few different versions of chai, and I would really like to hear your favorites please!
Your second version is exactly how I have been making mine, just like that with a little ground fennel seed as well. Aarti (new Food Network Star) calls for star anise in her recipe, which I used as a model. But I went with the fennel seed which I have in the pantry rather than buying the star anise just for one recipe.
What ratio of spices to each other and to the water/tea, or do you just kind of toss it in without measuring?
Got this recipe from Am. Inst. for Cancer Research newsletter a while back...love it!
4 green cardamom pods
4 whole cloves
1 cinnamon stick
3 or 4 slices fresh ginger root, lightly bruised up with back of knife to help release flavors
4 to 6 whole black peppercorns
3 cups water
2 regular size black tea bags
3 Tbsp. honey
1 cup low-fat milk
In large saucepan, place cardamom, cloves, cinnamon, bruised ginger slices, peppercorns and water. Bring to boil, reduce heat to low and simmer, covered for 5 minutes. Turn off heat, keep covered and steep for 15 minutes. Add tea bags and steep for 5 minutes and then add the honey and milk. Strain and enjoy.