Tuesday, June 8, 2010
Spiced Chai Tea
1-2 cinnamon sticks (3-4 inches long), broken
1 teaspoon whole cloves, crushed
1/2-1 teaspoon cardamom seeds, crushed (or 2 teaspoons green cardamom pods, crushed)
8-10 whole allspice berries, crushed
1/2 teaspoon black peppercorns, crushed
1/2-1 teaspoon ground ginger*
4 cups water
1 tablespoon loose leaf black tea
1/4 cup heavy cream (or milk to taste)
Honey or brown sugar, to taste
1. Combine spices and water in a saucepan. Bring to a boil and simmer for 10-15 minutes.
2. Remove from heat and stir in the tea leaves. Allow to brew for 3-5 minutes.
3. Strain tea into cups or a tea pot. (If using a tea pot, pre-heat the pot with boiling water first.) I use a fine mesh strainer to strain.**
4. Add cream and sweetener to taste. I prefer dark brown sugar and heavy cream in my chai, but you can use any sweetener you like, and substitute milk or half and half for the cream