My Chai Recipes

CHAI

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.

HOMEMADE CHAI

Steps:

• Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

CHAI TEA

Steps:

• Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.

MY-CHAI

Steps:

• In a kettle bring your water to a boil.
• Cut off your chunk of ginger, peel it and smash it with a mallet.
• Place a tea basket in your tea pot and fill it with all the ingredients except the honey and milk.
• Pour the boiling water over the herbal mixture and allow to steep for 3-5 minutes. If you don't want the caffeine omit the black tea leaves but then you will need to let it steep for 5-7 minutes.
• In the bottom of each mug put about 1 good table spoon of honey and about a half inch of milk or cream. Stir vigorously to dissolve the honey in the milk.
• Pour the tea into the mixture and enjoy!
• Additional Notes:.
• If you do not have a tea pot you can boil your water in a saucepan and drop the herbs into the pan to steep. Pour and strain to serve.
• Also, the honey and milk amounts can be adjusted according to your individual taste.
• Smashing the ginger helps it to better release its flavor in the tea. This is a great alternative to coffee after a meal and goes great with cakes and cookies.