Homemade Chai (2003)

Here's a homemade version of the classic Indian comfort drink. It's a tasty blend of tea with spices and milk.<br>
<br>
(serves 6) <BR>
one 2-inch piece fresh ginger, cut into thin rounds<BR>
2 cinnamon sticks<BR>
2 teaspoons black peppercorns<BR>
10 whole cloves<BR>
6 cardamom pods<BR>
6 cups cold water<BR>
6 bags of black tea (preferably Darjeeling)<BR>
2 cups whole milk<BR>
1/2 cup (packed) golden-brown sugar<br>
<br>
Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices.<br>
<br>
Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar.<br>
<br>
Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.--From "<a target="blank" href="http://www.bonappetit.com/">Bon Appetit</a>" magazine

( April 23, 2003 )

Here's a homemade version of the classic Indian comfort drink. It's a tasty blend of tea with spices and milk.

(serves 6)
one 2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags of black tea (preferably Darjeeling)
2 cups whole milk
1/2 cup (packed) golden-brown sugar

Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices.

Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar.

Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.--From "Bon Appetit" magazine

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