I’ve been iterating over various chai tea recipes the past several months. This is one I’m finally happy enough with to post. It is taken largely from Sundays at Moosewood Restaurant, Spiced Tea, p321.
- 5c water
- 4 3″ cinnamon sticks
- 4″ fresh ginger root sliced thin
- 2t cardamom pods
- 2t coriander seeds
- 2t black peppercorns
- 2t whole cloves
- 4t loose black tea
Bring water and all spices (not including the tea) to boil. Cover and simmer for 40 minutes. Add tea and simmer for 4 more minutes. Remove from heat and strain.
To serve, combine half chai tea and half milk (or milk substitute). Sweeten to taste.
Update: After initially posting this I’ve further tweaked the proportions. The original version used 4c water and half the amount of everything else.