Chai Tea

Homemade chai tea… friends served it to us once and ever since, I’ve wanted to make it myself. Then my friend Cheryl mentioned last week that she’d been making it in the evenings. That was enough inspiration to get me going. I looked around the internet last week and collected recipes that I thought looked traditional in their use of whole spices and quality black tea. I asked on Facebook and twitter for ideas and friends (like Shila) shared their favorite recipes.

I don’t claim to be an expert on chai – well, only on enjoying it! What I did to make this recipe was take what I thought was best about each recipe and put it together. That translates as: using almost every spice I saw mentioned, besides the “usual” cinnamon, cloves and cardamom. I ordered all my whole spices and black tea from Mountain Rose Herbs. The order arrived in record time and every item is wonderful – high quality, organic, and fragrant.

My friend Cheryl uses Assam Breakfast tea as the black tea base. I made some Chai with that, but I also tried a few batches with Ceylon. They’re both wonderfully tasty!

Makes 6 1-cup servings

Please choose organic ingredients. Also, see how I created Chai Tea Gift Mixes for Christmas!

• 2 rounded tablespoons black tea (such as Assam Breakfast, Ceylon, or English Breakfast)*
• 2 cups clean water
• 4 cups raw whole milk
• 6 cardamom pods
• 6 peppercorns (I used 3 white and 3 black)
• 12 whole cloves
• 1 teaspoon anise seeds (can substitute fennel)
• 1 rounded teaspoon cinnamon bark (or 1 cinnamon stick)
• 1″ piece of vanilla bean, sliced open
• 1/2″ to 3/4″ chunk of ginger, peeled and cut into smaller pieces
• 1/4 to 1/2 cup raw honey (I use 1/3 cup)
• dash of nutmeg (optional)

If you desire it, decaffeinate the black tea leaves.* Set aside.

Put water in a saucepan and bring to a simmer over medium-low heat.

Meanwhile, combine cardamom, peppercorns, cloves, anise seeds, and cinnamon bark in mortar and pestle and crush until peppercorns are cracked and cardamom pods are opened to reveal the seeds.

Add tea leaves, crushed spices, ginger, and vanilla bean to the pot. (It doesn’t have to be simmering when you add these.)

Maintain a simmer for 10 to 15 minutes, or longer, to your desired strength. Strain. Add the milk and honey to the tea water and stir well. Bring to desired drinking temperature, then take off the heat.

Pour tea into each tea cup, then sprinkle with nutmeg (if desired).

*You may be concerned, as I am, about children drinking this tea due to the caffeine. Well, I have the answer! It is really easy to decaffeinate your own tea leaves. I found this information in the Fall 2009 issue of the Weston A Price Foundation’s quarterly journal, Wise Traditions. John Moody shared how to accomplish this in an article about continuous brew Kombucha. You simply steep your tea leaves in water just off the boil for three minutes. Then discard the water and use the tea leaves in your tea. At this point, they’ll be 40% to 70% less caffeinated but still flavorful.

See how I created Chai Tea Gift Mixes for Christmas! Also, tomorrow I’m hosting the Gallery of Thanksgiving Sides, where I and gnowfglins readers share real food Thanksgiving side dishes. Please consider sharing in it – otherwise, look forward to being inspired!