My Favorite Chai Tea a/k/a Big Batch House Chai #9
This is my favorite chai tea to drink that I learned to make from the book, Chai Pilgrimage by Patrick Shaw and Jenny Kostecki-Shaw.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Beverage
Keyword: chai, tea
Author: Patrick Shaw and Jenny Kostecki-Shaw
Ingredients
40podsgreen cardamom
9cupswater
1stickcinnamon
1tablespoonsfennel seeds
1/2cupfresh ginger root, grated
3cupsmilk (or almond milk)
a fewsaffron threads
2/3cupsugar
6teabagsgood quality black tea
Instructions
Grind the cardamom pods in a spice grinder and set aside. I use an electric coffee grinder that I have wiped out well.
Grind cinnamon and fennel seeds in a spice grinder.
Place water in a small pot and turn heat to high.
Add the cinnamon, fennel, and ginger to the pot, and bring to a boil. Lower the heat and simmer for 10 minutes. Stir occasionally.
In a large sauce pan, place almond milk and saffron. Turn heat to medium. When the milk starts to simmer, add the sugar, and stir. Turn off heat and set aside.
Add the tea bags and ground cardamom to the spice water. Stir once. Cover and let steep for 5 minutes.
Using a mesh strainer, pour the spiced tea water into the almond milk. Stir and serve.
Notes
I like this chai best when it is made with freshly ground spices. I use my electric coffee grinder that I have wiped out well. Use a mortar and pestle if you like, although it does take a bit longer.