|Chai Spice Tea Bag for convenience|
|Roughly ground spices for Clare's Chai recipe below|
Put 1-1/2 cups water in saucepan. Add the cinnamon, cardamom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover, and turn ff the heat. After 2 minutes, strain the tea into two cups and serve immediately.
From Madhur Jaffrey's Indian Cooking, Barron's, New York, p. 196 (1983).
|The end result, straining Chai into the cup|
Clare's Chai Marsala (based off the above recipe)
1 1/2 cups of water
1 stick of cinnamon
8 cardamom pods
8 whole cloves
6 black peppercorns
1/8 - 1/4 teaspoon of ground ginger or 2 slices of fresh ginger
2 heaped teaspoons of solid honey, manuka preferred
2 black tea bags
2/3 cup milk
Place spices into a pestle and mortar pound roughly then place into a medium saucepan along with the water.
Boil then reduce to a simmer for ten minutes with a lid on to reduce evaporation.
After 10 minutes place tea bags, honey and milk, simmer for one minute leave for one minute then strain into 2 cups and enjoy.
This Chai is spicier than the above Chai due to the ginger and peppercorns. So create your own to your taste :)
Check out other recipes on www.chai-tea.org