This is an afternoon tea staple in India. Nothing can make a kitchen smell warm and delicious like fresh pot of chai can.
Makes 6 cups
ingredients
4 cups water
2 teaspoons green cardamom pods
3 to 4 Assam or Darjeeling tea bags
1 1/2 cups whole milk
4 teaspoons sugar or honey (optional)
instructions
On high heat, in a 3 to 4 quart saucepan, bring the water and cardamom pods to a boil. Lower the heat; cover the saucepan and let it simmer for about 2 minutes to infuse the water with the spices.
Increase the heat to high again and add the tea, milk, and sugar and bring it back to a boil. Right after it comes to a boil, turn the heat off and let the chai rest for 2 to 3 minutes, covered.
Strain and serve. Can be enjoyed warm or chilled and served over ice.
notes & variations
If using honey, add after chai comes off the heat and rests.
Most brands of black (orange pekoe) teabags will work with this recipe (i.e. PG Tips). If using loose Assam tea, use 1 tablespoon.
Try with preferred non-dairy milks.
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