I love chai, and long ago learned to make it, fooling with spices until I had my own recipe that I liked. Mitchell had a better recipe, and I forgot mine entirely and used his. I use one bag of Earl Grey tea for every two large mugs; we tie our spices in a bit of cheese cloth. And all should be organic!
- 2 sticks cinnamon
- 2 slices fresh ginger
- 5 cloves
- 8 pepper corns
- 5 crushed cardamom seeds
- Earl Grey tea (one bag for each mug of two cups)
- honey (I’ve seen him use maple syrup too)
Simmer first five ingredients in 4 cups* of water for 15 minutes; strain (we add extra ginger and that is what you see floating, above.) Add Earl Grey tea to steep. Add milk and sweeten to taste, which in Mitchell’s case is very sweet!
Now we have a new lovely chai recipe, from Dr. Rose Kumar of the Omani Center’s blog, which is also a great resource for staying healthy. I am going to make you go visit the blog to see her recipe, which has no tea, and a surprising ingredient! I used no sugar when I used her recipe, which makes it a very healthy drink. I sliced my ginger and let it be in the chai, and added extra — I am a ginger freak!