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Author Notes: This is the perfect blend of warming spices for a cup of spicy, sweet chai. The dried orange peel is hardly an authentic chai ingredient, but I love the little citrus kick it gives. Brew a cup of this to combat a chilly autumn day, a head cold, or the blues. You'll feel almost instantly better. —petitbleu
Makes about 3/4 cup
- 1/4 cup ground black pepper (about 1/3 cup peppercorns)
- 2 tablespoons plus 2 teaspoons ground ginger
- 2 tablespoons ground cinnamon (about four 5-inch cinnamon sticks)
- 2 tablespoons ground cardamom (about 1/4 cup whole green cardamom pods)
- 1 1/2 teaspoons ground cloves (about 18 cloves)
- 1 1/2 teaspoons grated nutmeg (about 1 whole nutmeg)
- 1/2 teaspoon ground dried orange peel, optional
- Grind each spice individually in a spice or coffee grinder. Be sure to grind them as finely as possible to avoid chunks of whole spices in your tea.
- Sift each spice with a fine-mesh sifter and return any large pieces of spices to the grinder to powder them further.
- Combine the ground spices in a bowl and store in an airtight jar or container.
- 1/2 teaspoon chai masala, above
- 1/2 cup water
- 1/2 cup milk of choice (coconut milk is especially nice)
- 2 teaspoons black tea, such as Ceylon or Assam
- Sweetener to taste
- Bring the water, milk, masala, and tea to a slow simmer. Cover and remove from the heat. Allow to steep for 5 minutes.
- Strain carefully into a cup and sweeten to taste.
- This recipe is a Community Pick!
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