There are a thousand and one variations of this tea and they are all worth trying.source Countless generations of Indian wisdom
Ingredientsfor about 44 people
- 22 stick cinnamon
- 66 cardamom pods, cracked
- 66 cloves, whole
- 0.5½ star anise pod (optional)
- 88 black peppercorns, whole
- 11 inch of ginger, peeled and thinly sliced
- 44 cups water
- 22 tablespoons loose black tea (PG Tips, if possible)
- 22 tablespoons sugar (or honey)
- 11 cup milk
- Place cinnamon, cardamom, cloves, star anise, ginger, peppercorns and water into a small pot and bring to a boil. Cover, reduce heat and simmer until water level has reduced by at least a quarter. [Note: For a spicier chai, simmer longer until water level is closer to half of the original but start with an extra cup of water.]
- Return pot to a boil. Remove from heat, add tea, cover and set aside to let steep for 3 to 5 minutes.
- Strain through a fine mesh sieve, discarding solids, then return liquid to the pot.
- Stir in sugar and milk and heat over low heat for 1 minute.
- Pour into cups and serve.
- Note: More ginger and more peppercorns will make it hotter. More cardamom and star anise will give it a stronger licorice taste.
all recipes copyright of the referenced source.