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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A simpler chai tea recipe, from Etsy's Kitty Greenwald. She says: To use spices for infusions, cracking them releases their oils, but toasting isn’t necessary. Traditionally, masala chai has less milk. Feel free to add more milk or extra sweetener. Ingredients:
4 whole cloves |
2 cardamom pods |
1 cinnamon stick, broken into pieces |
3 cups water |
1 teaspoon gingerroot, chopped (no need to peel) |
1/8 teaspoon black peppercorns |
1 cup milk |
2 tablespoons sugar |
2 tablespoons black tea |
Directions:
1. With mortar and pestle, crush the cloves, cardamom pods and cinnamon.
2. Place crushed spices in a small saucepan with the water, ginger and peppercorns and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes.
3. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Let the tea steep, covered, for 3 minutes.
4. To serve, strain chai into a warmed teapot or cups.
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