Chai is a 5,000-year-old beverage adored by many Eastern cultures, not only for its spicy flavors but also health-enhancing ingredients. Carrie Levin, author of The Good Enough to Eat for Breakfast Cookbook (Warner Books © 2001), shares a version that will wake you up and fill your senses any time of the day. Recipe from Right at Home.
Soak: 30 Minutes
Steep: 15 Minutes
Cool: 2 Minutes
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- 8 pods cardamom
- 2 tablespoon(s) fresh ginger, peeled and grated
- 1 stick(s) cinnamon
- 8 whole(s) cloves
- 8 peppercorns
- 4 cup(s) cold water
- 4 tablespoon(s) black tea in an infuser (or 6 tea bags)
- 1 cup(s) milk
- 2 tablespoon(s) sugar (or sweeten to taste)
- Step 1 Crack the cardamom pods with the flat part of a knife and combine with the ginger, cinnamon, cloves, peppercorns and water in a medium pot.
- Step 2 Let the spices soak for 1/2 hour, then bring to a boil.
- Step 3 Remove from heat and add tea. Let steep for 15 minutes.
- Step 4 Strain liquid through a piece of cheesecloth, pressing it out of the spices and tea with a spoon.
- Step 5 Return liquid to pot, discarding solids, then add milk and bring to a boil.
- Step 6 Remove from heat and add sugar to taste.
- Step 7 Bring to a boil twice more with a minute cooling in between.
- Step 8 Serve hot in mugs or delicate china teacups.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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