Saturday, December 24, 2011


This is very similar to Indian restaurant chai: not too spicy, not too creamy, just flavorful and balanced. Also great with a shot of espresso, a la Trabant's chai coffee drinks (which I suddenly started craving when it got cold this fall). (Although, looking at their website, maybe it's a good thing I haven't been able to go there in ages, it looks disgustingly hipster now. Sad.)

3" piece ginger, peeled and sliced
3 cinnamon sticks
at least 10 each of whole cloves, allspice, peppercorns, and cardamom pods
4 c boiling water
6 bags black tea (eg PG tips)
4 c dairy (I did 3 c 1% milk + 1 c cream, but less fat would work too)
brown sugar to taste

Put the spices and water in a large pot, and simmer for 10 minutes. Add the tea bags and simmer for another 5-10 minutes. Remove the tea bags but leave in the spices, and add the dairy and sugar (or let people sweeten their own). Keep warm and covered during brunch.

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