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Author Notes: A rich, creamy, gingery spiced chai supreme without the caf. Go make it! —Chaiwalla
grams finely grated fresh ginger
teaspoons decaf orange pekoe tea or 3 teabags
whole green cardamoms, roughly ground
teaspoon whole fennel seeds, roughly ground
inch whole cinnamon stick
tiny star anise seed pod (not the whole star)
cups whole milk (3.25%)
tablespoons raw cane sugar
- Bring the water and finely grated ginger to a full rolling boil in a pot at least twice the volume of your chai, as it tends to like to boil over. Turn down to medium high, or a brisk simmer, for 2 minutes.
- Add the tea bags or loose tea. Simmer for 5 minutes.
- Add the roughly ground cardamom pods and fennel, the anise and the cinnamon, along with the milk.
- When the chai comes to a boil, and froths up to the top of the pan (usually about 5 minutes or so), turn the timer on for 7 more minutes.
- Add the sugar, and strain this wonderful steaming yumminess into two mugs.
- The times set in this recipe are quite exact. I have a crappy electric stove, and I turn it to 6 on the dial. If you find you have less than two standard mugs of chai when you're done, then you can simmer on a little lower heat, or for a shorter time period. If it is too watery, then simmer longer or on higher heat until you find the perfect chai! You can also play with the sugar quantity. Also - you can double, triple, quadruple this recipe -- just watch the sugar content as it may need less overall, and the time it takes to boil will be longer.
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