Chai Tea

Chai tea is all the rage in our local coffee shops. You can also pay way too much money if you buy it in hermetically sealed boxes (and way too sweet in my humble opinion) from your local grocery. I say "make your own"!! This recipe comes from page 321 in Sundays at Moosewood Restaurant cookbook. The fragrance is fabulous while it steeps. I usually double the recipe and put it in the fridge, adding the milk as I pour a serving. That way, it stays good for days. A cup is perfect on our cool spring evenings in Minnesota; it's a staple in the winter.

4 cups water
1 3-inch piece fresh ginger root, cut into 4 slices
10 cardamom pods (or ½ teaspoon cardamom seeds)
½ teaspoon black peppercorns (yep, you read that right)
½ teaspoon whole cloves
1 teaspoon whole coriander seeds

3 teabags of good black tea
1 cup milk
honey or other sweetener to taste

Bring the water and spices to a boil in a saucepan. Reduce the heat, cover, and simmer for 20 minutes. Add the teabags and milk and simmer for an additional 3 or 4 minutes. Remove the teabags, sweeten to taste, and serve, pouring the tea through a strainer to catch any floating spices.

This team gets stronger the longer it sits, so if you want a stronger spice flavor, let it sit for a while and then reheat. Add more teabags if you desire a stronger black tea taste.

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