Chai tea

The varied shapes and fragrances of the ingredients for chai are fun to work with, many of them derived from trees. This recipe is adapted from a recipe for concentrate, and influenced by other recipes (from epicurious and Martha Stewart). I'm still experimenting to get the right balance of flavors.

Chai tea

10 cardamom pods
2 cinnamon sticks
2 tsp black peppercorns
10 cloves
2 inch piece of ginger, sliced
5 star anise pods
A dash of nutmeg
3 tbs sugar, or to taste
5 bags of black tea

Fill a 24 oz tall and wide mouth Ball jar with water, pour water into pan, and bring to boil. Add the spices, ginger, and sugar. Lower heat and simmer to release the aroma. Add the tea bags to the pot (hold the string and tag away from the stove), and steep according to tea box instructions, probably five minutes. Strain the liquid into the jar, and cover with lid for later. Refrigerate when cool.

This recipe makes a strong brew, so dilute with water 1:1 or to taste, and add milk if desired.

How do you make chai?

Thank you for reading.

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