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Category: Miscellaneous
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After much research and trial, this is my favorite chai recipe. I live on this in the winter, as the "warming" spices work wonders in cold weather. Of course, you can adjust the amount of spices and sugar/honey to your own tastes. The chai will stay fresh in the refrigerator for 10 days or so if you add the milk/soy milk to each cup as it's poured, not the whole pot.
In a medium saucepan, boil 5 minutes (uncovered), then steep 10 minutes (covered):
1 Tbs fennel or anise seed
6 green cardamom pods
12 cloves
1 cinnamon stick
1/4" ginger root, sliced thin
2 bay leaves
7 cups water
optional: fresh vanilla bean, chopped in 1/4" segments
(I use a coffee grinder to grind everything but the cinnamon stick, ginger, bay leaves, and vanilla bean if you use it)
Add, bring to a boil, and simmer 5 minutes (uncovered):
2 Tbs Darjeeling tea (I use all sorts of different loose leaf teas)
Add:
6 Tbsp honey or brown sugar
1 cup milk/soy milk (I add this per cup when it's poured)
Serve immediately.
I let the remaining chai stay in the covered pot for several hours after it's finished, then strain the spices out and refrigerate in a covered pitcher.
Although some claim that "authentic" chai must have sugar and milk to bring out the flavor of the spices, I like to avoid refined sugar. I also use Silk brand soy milk, which is slightly sweet already, creamier than other brands and without a strong aftertaste.
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The Best Chai
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Category: Miscellaneous
Prep Time: Cook Time: Total Time:
After much research and trial, this is my favorite chai recipe. I live on this in the winter, as the "warming" spices work wonders in cold weather. Of course, you can adjust the amount of spices and sugar/honey to your own tastes. The chai will stay fresh in the refrigerator for 10 days or so if you add the milk/soy milk to each cup as it's poured, not the whole pot.
In a medium saucepan, boil 5 minutes (uncovered), then steep 10 minutes (covered):
1 Tbs fennel or anise seed
6 green cardamom pods
12 cloves
1 cinnamon stick
1/4" ginger root, sliced thin
2 bay leaves
7 cups water
optional: fresh vanilla bean, chopped in 1/4" segments
(I use a coffee grinder to grind everything but the cinnamon stick, ginger, bay leaves, and vanilla bean if you use it)
Add, bring to a boil, and simmer 5 minutes (uncovered):
2 Tbs Darjeeling tea (I use all sorts of different loose leaf teas)
Add:
6 Tbsp honey or brown sugar
1 cup milk/soy milk (I add this per cup when it's poured)
Serve immediately.
I let the remaining chai stay in the covered pot for several hours after it's finished, then strain the spices out and refrigerate in a covered pitcher.
Although some claim that "authentic" chai must have sugar and milk to bring out the flavor of the spices, I like to avoid refined sugar. I also use Silk brand soy milk, which is slightly sweet already, creamier than other brands and without a strong aftertaste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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