Make Ahead

Chai Tea

October 15, 2009
0 Stars
Author Notes

This is an Indian spiced tea I became completely hooked on during my stay in Australia. If you use soy milk, the tea tends to become a little bit slimy, don’t cancel it for that, a friend of mine likes it just for that. Rice milk makes the drink sweeter by itself but kind of watery. The best option would be using whole milk or a mixture of water and milk. My favorite is the milk they cream until cloudy and foamy, but since I don’t have a professional coffee machine with a steamer at home, I have to settle for the regular milk version. —Janneke Verheij

  • Serves 1
  • 1 cup milk (regular or soy I like best)
  • 1 teaspoon black tea
  • 1/2 cinnamonstick
  • 1 clove
  • 2 cardamom pods
  • Pinch of nutmeg
  • a slice of fresh ginger
  • 1 heaping tablespoon of honey
In This Recipe
  1. Slowly warm the milk with the tea and spices, and leave to simmer until the tea has the desired concentration. Sift the mixture into a big mug and sweeten with honey.

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