Cardamom, cloves, cinnamon and black peppercorns are the most common spices used to make the Indian beverage chai. For maximum flavour, slurp, don't sip. Adding sugar helps bring out the flavours.
- Portion size 16 servings
- Credits : Canadian Living Holiday Best 2003
- 1 piece gingerroot 2 inches/5 cm
- 8 bay leaves
- 3 cinnamon sticks smashed
- 1 cup black tea leaves such as Darjeeling
- 2 tablespoons fennel seeds
- 2 tablespoons anise seeds
- 24 whole cloves
- 12 green cardamom pods cracked
- 1 teaspoon black peppercorn
MethodSlice ginger crosswise into 1/8-inch (3 mm) thick slices. Place on rack and let dry at room temperature until brittle, about 24 hours. Break bay leaves into small pieces.
In bowl, break cinnamon sticks into 1-inch (2.5 cm) pieces. Mix in ginger, bay leaves, tea leaves, fennel seeds, cloves, cardamom pods and peppercorns. Spoon into decorative bag or airtight jar. Makes about 16 servings.
There are two ways to brew a cup of chai.
To emphasize the tea: Use Darjeeling leaves. Bring 3/4 cup (175 mL) water to boil; remove from heat. Add 1 tbsp (15 mL) chai blend to pot or teapot; steep for 5 minutes. Strain into cup. Add milk and sugar to taste.
To emphasize the spices: In pot, bring 1/2 cup (125 mL) each milk and water to boil; reduce heat to simmer. Add 1 tbsp (15 mL) chai blend; simmer, stirring, for 5 minutes. Strain into cup. Add sugar to taste.