Chai Tea forms part of my morning ritual and I love it. I have tasted so many different chai’s but still I have to say “Mine is the best”.
And… since everybody adores my chai tea, I am sharing the love with my recipe here.
Soraya’s CHAI TEA
6 Cardamom Pods
4 Clove flowerets
1/4 – 1/2 tsp Ginger grated or chopped to taste
1 star anise
1/3 cinnamon quill
Put hard spices in mortar and pestle and loosely grind.
Add to pot with ginger and 11/2 cup water.
Simmer for 2-5 mins.
Add 3 tea bags (I use Australian Madura premium blend or Roasted Dandelion Root)
Add 1/2 cup milk ( I love organic cows )
Bring up to boil and turn off.
Steep 1 min, remove tea bags.
Sieve and serve 2 cups. You can save the spices and top up for the next cup.
Add Honey to taste. ?? YUMO.
Note: if your sensitive to caffeine then use Roasted Dandelion Root. I don’t do caffeine after 2pm. I find using tea bags or put loose tea in a metal net is best, so I can pull out tea and reuse the spice mix, topping it up a second or even third time. It just gets taster but you don’t want stewed tea in it.
Ahhhh…. Now…sit somewhere lovely with your darling or blissfully alone, breath deep, relax and take your time to sip slowly and enjoy the aromatic experience.
yum yum. Thank you so much for generously sharing this recipe with us, Soraya.
I have always enjoyed your Chai. It is wonderful to not have any black tea in it!
Blessings and with loving gratitude,