Chai Tea
February 4, 2008
From rebar modernfood cookbook
With fresh ginger, cardamom and cinnamon
Ingredients:
- 4 cups of water
- 1 x 3″ cinnamon stick
- 6 cloves
- 10 cardamom pods, crushed
- 1/2 tsp black peppercorns
- 3 tea bags, Assam or Orange Pekoe
- 2 tbsp honey
- 1 1/2 cups milk, soy or rice
Directions:
Place water and spices in a pot and bring to a boil. Reduce heat. Partly cover and gently simmer for 30 minutes. Strain the mixture, discard the solids and return the liquid to the pot. Add the tea bags and let them steep for 5 minutes. Remove the tea bags and stir in the honey and milk. Re-heat, adjust the honey and milk levels to taste, and serve.
Serves 4.
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