Recipe: Simple Chai

This chai is perfect for everyday consumption. You can adjust the sweetness however you like and of course if you like spiciness adding more peppercorns or cayenne will give this a spice but I like the mellow sweet and spiciness of this blend. This is a “single serving” it’s about 12-16oz, I guess technically that’s two but you can pretty much pry it from my cold dead hands and Andrew doesn’t drink tea anyway. You can easily dump more water and milk or milk sub in and get a second “steep” adding back a little bit of nutmeg but I doubt it would go more than three.

Chai

AuthorMab

Yields1 Serving

Ingredients
 ¼ tsp nutmeg
 8 cardamom pods, crushed
 pink peppercorns
 ½ inch shaved cinnamon
 ½ inch knob ginger
 5 green fennel seeds, crushed
 2 tsp loose black tea
 1.50 cups water
 0.50 cup milk

Directions
1

Place all the ingredients in a sauce pot on high heat.

2

Bring to boil, turn down to simmer for 5-10 minutes depending how strong you like it.

3

Strain in to a cup and add a touch of cream (or coconut milk) and honey (or vanilla extract) to taste.

Ingredients

Ingredients
 ¼ tsp nutmeg
 8 cardamom pods, crushed
 pink peppercorns
 ½ inch shaved cinnamon
 ½ inch knob ginger
 5 green fennel seeds, crushed
 2 tsp loose black tea
 1.50 cups water
 0.50 cup milk

Directions

Directions
1

Place all the ingredients in a sauce pot on high heat.

2

Bring to boil, turn down to simmer for 5-10 minutes depending how strong you like it.

3

Strain in to a cup and add a touch of cream (or coconut milk) and honey (or vanilla extract) to taste.

Chai

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