Spiced Chai Tea
Happy New Year everyone! I don’t know what the weather’s like where you are today, but here in New Jersey it is 5°, with a real feel of -12°. So we’re all a little chilly right now. On a day where even penguins need a coat I figure there’s nothing better than a freshly brewed cup of spiced chai tea. Chai is easily my favorite non-coffee hot beverage. Spicy and just a little sweet, I love it in latte form or simply as a cup of tea. At school, I make a lot of instant chai lattes using this mixed with warm milk, but I’ve always wanted to try to make it from scratch. It was actually really simple (I guarantee you have most, if not all of the ingredients in your spice cabinet) and very very good, much less sweet than your average chai. Of course, there are millions of chai tea bags available at every grocery store, but I think there’s just something really freaking awesome about having one’s kitchen smell like fresh ginger and cinnamon. Try it for yourself, you’ll get it!
Tea, makes 3-4 servings (adapted from naturallyella.com)
– 2 tsp. ground cinnamon
– 10 whole cloves
– 2 tsp. ground cardamon
– 2 quarter sized pieces of fresh, peeled ginger (or 1 tsp. ground)
– 1/4 teaspoon freshly grated nutmeg (or 1 pinch ground)
– 3 cups water
– 2 black tea bags
– 1 tablespoon raw sugar
– 1 cup milk
In a saucepan, combine the first six ingredients and bring to a boil. Cover and and reduce to a simmer for 5 minutes. Remove from heat and let steep for 15 minutes.
Once the spices have steeped, return pot to the stove and bring to a boil. Add in tea bags, cover, remove from heat, and let sit for 4-5 minutes. Pour through a sieve, discarding the spices and tea bags. Return the liquid to the stove top, adding in the milk and sugar. Bring back to a warm temperature and serve sitting next to a fire/outside in a snowstorm for added festiveness. If you’re feeling ambitious a splash of rum or brandy in here never hurt anyone..