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.
Ingredients
- 40 pods green cardamom
- 9 cups water
- 1 stick cinnamon
- 1 tablespoons fennel seeds
- 1/2 cup fresh ginger root, grated
- 3 cups milk (or almond milk)
- a few saffron threads
- 2/3 cup sugar
- 6 teabags good 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.