Cary's Chai

This recipe is for a batch of chai to store in an airtight container with cooking instructions following.


TEA:
8 ounces of black loose-leaf tea
1 tablespoon of pepper corns
1/3 cup of shelled cardamom seeds
1/2 cup mulling spice from Spice Barn (contains orange peel, cinnamon, allspice, star anise and cloves in a nice blend)
1/3 cup of chopped candied ginger (optional, but I think it adds some zing!)

Blend these ingredients together and store in an airtight container.
These ratios are loosely based on adding/taking away ingredients and a little trial and error, so use your on taste to try out your own blend of chai.

COOKING INSTRUCTIONS:
When it's time to make tea, place three tablespoons of the tea mix (or more depending on how strong you like it) into a 2 quart pot,  2/3 filled with water, add fresh sliced and peeled ginger to taste (about a tablespoon).  I usually throw in 2 or 3 cinnamon sticks. Bring water, tea ingredients and ginger to a boil, (watch the pot to keep it boiling over).  Boil for a just minute or so, then turn down tea to a simmer, add 3 tablespoons of honey (or to taste) and add milk, (we use Vanilla Silk soymilk) and heat through.  Serve immediately or bring to the cove for a warm-up.

Enjoy!
Cary
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I buy the bulk cardamom seeds, mulling spices, and cinnamon sticks or chips at Spice Barn online http://www.spicebarn.com/. They have great prices and good quality spices. I buy the whole pepper corns at Costco.  Candied Ginger I get at Trader Joe's (you need to chop it up finely).