09 March 2007

my favourite chai recipe

Venessa passed along this recipe to me from Bon Appetit. However, I didn't like it as they had it, so I made some minor adjustments to suit my taste.


1 1-1.5 inch piece of fresh ginger, peeled, cut into thin rounds
(the original recipe calls for a 2 inch piece; if you are a huge ginger person, add that much, but i think it becomes overpowering. i prefer a 1 inch piece or a 1.5 inch piece if my ginger is quite thin.)
2 cinnamon sticks
2 teaspoons (heaping if you like) of black peppercorns
11 whole cloves
(i may try adding even more than i do, as i like cloves)
7 cardamom pods
6 cups cold water
6 bags black tea, preferably darjeeling
2 cups organic milk
(i add 2% but whole would be excellent as well)
1/2 cup packed golden brown sugar
2-3 teaspoons of vanilla extract
(my secret ingredient for everything!)

  1. Lightly crush first five ingredients with a mallet in large saucepan, or use a mortar and pestle (my way) and transfer into a large pot.
  2. Add 6 cups of water; bring to boil over high heat.
  3. Reduce heat to medium-low; partially cover pan and simmer gently 10 minutes.
  4. Remove from heat. Add tea bags and steep five minutes. (If you want more of a caffeine buzz, leave the bags in a bit longer.)
  5. Discard tea bags. Add milk, sugar, and vanilla.
  6. Bring tea just simmering over high heat, whisking until sugar dissolves.
  7. Strain tea.
This recipe makes enough for six servings. It stores well in the fridge, and you just pop a cup in the microwave (or you can warm it up on the stove as well) to have another day. I just had some leftover chai and I loved it! This time came out my best--I added less ginger, more vanilla, and it was just lovely!

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