If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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!
Food Blog Links We Love
Perfect picnic fare
Food blog links we love.
Independence Day, the no-recipe way.
Free shipping! Use code FIREWORKS.
Just for the halibut.
Savor the season.