| Chai |
Servings: 1 gallon serves 16 assuming you use 8 oz. cups
Time: 35 minutes + 10 minutes cleanup = 45 minutes total.
Ingredients:
| 1 Gallon | 2 Cups | ||
| • Water | 12 cups | 1½ cups | |
| • Cinnamon | 1 stick or 1/2 tsp |
pinch | |
| • Ginger root | 8 slices | 1 slice | |
| • Cardamom seeds | 1¼ tsp or 16 pods |
20 or 2 pods |
|
| • Cloves | 10 | 1 | |
| • Sugar | 1/2 cup | 1 Tbsp | |
| • Black Tea | 5 Tbsp | 2 tsp | |
| • Milk | 4 cups | 1/2 cup | |
Directions:
- Crush the cardamom seeds with a mortar and pestle.
- Bring the water, spices and sugar to a boil, then simmer for 10 min.
- Heat milk in a separate pan, get it very hot but do not boil.
- Turn off the boiling water, add in the tea, then let it steep for 4 minutes.
- Add in the hot milk. Stir.
- Strain through a fine mesh strainer. If serving in an airpot, first strain into a tea pot, pitcher or large measuring cup then pour into the airpot.
Notes:
Some add whole black pepper corns (about 1/4 tsp per gallon) but personally I don't like pepper in my tea.
For parties, a couple of stacks of 8 oz. insulated paper hot cups next to the dispensers works great. Enjoy!
This recipe works well for large batches. For a personal cup of tea, it's simplier to just use a chai tea bag.
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