For months, I have been wanting to make my own chai partially due to the abundance of caramom pods and fennel seeds in my spice cupboard. Today, I finally did it!
The recipe I chose:
1 2-inch piece of fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 caramom pods
Combine in a medium saucepan. Lightly crush or bruise the spices.
Add 6 cups of cold water and bring to a boil over high heat. Reduce to medium low, partially cover and simmer for 10 minutes.
Remove from heat. Add six tea bages of black tea (preferably Darjeeling) and steep 10-20 minutes. Remove tea bags and strain.
Add 2 cups of milk and 1/2 cup of brown sugar. Simmer over low heat, whisking until sugar dissolves. Pour into a tea pot and serve immediately (serves 6).
Kitchen Notes: It is a whole lot of yum – and also works with steamed milk for chai tea latte. Looking forward to making another batch with a few variations (add 1 tsp of fennel seed, reduce sugar in half).
