Things You'll Need:
- 2 bags black tea (English Breakfast Tea works well)
- 2 cups whole milk
- 4 whole black pepper corns
- 2 whole cloves
- 1 cinnamon stick
- 1 tsp. fresh ginger root, chopped
- 2 cardamom seeds (optional)
- 1/8 tsp. fennel seeds (optional)
- 1 tbsp. sugar
- Saucepan
- Tea strainer
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Step 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.
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Step 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.
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Step 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.
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Step 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.
