Chai tea is a spicy milk-based drink that can be served hot or cold. There is no need to spend three or four dollars at a coffee bar or restaurant to get a cup of chai tea. It is pretty easy to make at home. This recipe serves two but it can be doubled or quadrupled to make more servings. Read on to learn make chai tea from scratch.
Instructions
1. Peel a slice of fresh ginger root and then chop it fine to make about a tsp. Place this into a small saucepan with four whole black pepper corns, two whole cloves, one cinnamon stick, two cardamom seeds and about 1/8 tsp. of fennel seeds. Pour in 2 cups of whole milk. Float two teabags on top of the milk.
2. Bring the chai to a boil stirring constantly. The milk will turn a light brown color as the flavors from the spices and the tannic acid in the tea spreads throughout the mixture. As it begins to simmer, the milk will form a skin on top. Pull this skin off and discard. Lower the heat and continue to stir for about five minutes. Remove the saucepan from the heat.
3. Remove the teabags and throw them away. Then pour the chai tea through a tea strainer. The pepper corns, ginger, cloves, seeds and cinnamon stick will be left in the strainer. The chai will be ready to pour into tea cups and served.
4. Add more sugar to taste. The chai can be served hot or cold. For cold chai, place the strained liquid in an airtight pitcher in the refrigerator for at least 1/2 hour. Then pour it over crushed ice for a spicy summer pick-me-up.
Tags: cinnamon stick, milk will, pepper corns, served cold, Then pour