Better than Starbucks (and cheaper too)

Chai Tea

Cooking Light March 2007

Use this basic chai recipe as a starting point, then alter it to suit your preferences. You might add black peppercorns, vanilla bean seeds, star anise, bay leaves, or allspice, for instance. I used 1% milk instead of whole. Whatever you have in the fridge should taste fine. This would also taste really good iced for those hot summer days.

Ingredients

1 1/2 cups water
7 cardamom pods, crushed
6 whole cloves
4 white peppercorns
1 (1/2-inch) piece peeled fresh ginger, coarsely chopped
1 cinnamon stick, broken
1 cup whole milk
1 tablespoon black tea leaves (such as Darjeeling or Assam)
1/4 cup honey

Preparation

Combine first 6 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add milk and tea; simmer for 4 minutes (do not boil). Strain through a fine sieve into a small bowl; discard solids. Add honey to tea mixture, stirring until well blended.

2 servings (serving size: about 1 cup)