"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chai Tea Recipe

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This recipe for Chai Tea, by , is from Duncan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Duncan
Added: Monday, February 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon fennel seed
6 green cardamom pods
12 whole cloves
1 cinnamon stick
1 (1/4-inch) piece ginger root, peeled and thinly sliced (or big chunk of dried root)
6 black peppercorns
7 cups water
2 tablespoons Darjeeling tea
4 tablespoons brown sugar
1 cup milk (or use 1/2 cup of half and half)

Directions:
Directions:
In a large tea ball, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns. Bring water to boil in a large sauce pan and drop tea ball in for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea in another tea ball, bring to a boil, reduce the heat, and simmer 5 minutes.

Remove tea balls. Stir in the brown sugar and milk. Will store in fridge for a couple of weeks.

Spices can also be adjusted according to taste.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Based on recipe from "Cooking Thin" show

 

 

 

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