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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Rooibos leaves, which are grown in South Africa, resemble tea leaves but come from a different plant and don't have any tannins. They have recently made an appearance on store shelves here. You can substitute black tea in this recipe; add it during the last 5 minutes of simmering. Ingredients:
4 cups water |
2/3 cup whole milk |
2 cinnamon sticks |
2 teaspoons cardamom pods, lightly crushed |
1 teaspoon whole cloves |
2 slices fresh ginger, quarter-size, lightly smashed |
1/4 teaspoon whole black peppercorn |
2 tablespoons sugar |
2 tablespoons loose rooibos tea leaves or 2 tablespoons black tea leaves |
Directions:
1. Combine all of the ingredients in a large saucepan and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until pale rust colored, about 20 minutes.
2. Strain the chai through a fine sieve and serve hot.
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