June 14, 2017
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
4 cups water
2 teaspoons green cardamom pods
1 1/2 cups whole milk
4 teaspoons sugar or honey (optional)
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.
If using honey, add after chai comes off the heat and rests.
Try with preferred non-dairy milks.
December 02, 2022