If you search for a chai recipe online you will be overwhelmed with spice combinations and ratios, at least I was. I began to fiddle around with the basic 6 spices: cinnamon, ginger cardamom, cloves, black pepper and nutmeg, and also added star anise and all spice. Every batch I made was different, which is fun, for a while, but I wanted to know what combination would yield the BEST cup of chai. I found it in the book Hope’s Edge: The Next Diet for a Small Planet, by the ever-inspirational Frances Moore Lappé and daughter Anna Lappé. Their recipe uses the basic 6 spices and nothing more. The secret is fresh ginger!
The full batch is good for several cups, so once it’s finished I just pour it into a large glass jar, store it in the refrigerator and heat up a bit with some milk and honey when I have a craving!
There is nothing more comforting than a warm cup of chai in a handmade mug!
Chai
Adapted from Hope’s Edge by Frances Moore Lappé and Anna Lappé. Makes 6 servings.
- 5 cups water
- 15 whole cloves (1 tsp.)
- 20 cardamom pods
- 35 whole peppercorns (1 tsp.)
- 5 cinnamon sticks
- 16 slices fresh, peeled ginger (2.5 inch pieces)
- 1/4 tsp nutmeg
- 6 tsps black tea, loose
- 1/4 cup honey
- 3 cups milk
- Bring water to a boil.
- Meanwhile, crush all spices in a mortar and pestle.
- Add spices to water and if using a large pot: cover, if using a small pot: leave uncovered. Boil gently for 30 minutes.
- The mixture should boil down to 3 cups. Remove from heat and let cool. Strain and store in refrigerator.
- Or, if you want to drink it right away, add black tea and steep for 3 to 5 minutes. Strain leaves and spices and pour back into pot. Add honey and milk while stirring. Bring almost to a boil. Serve.
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