added this 17 years ago
Spicy Chai Tea
What you need:
25 cloves
12-15 cardamom seeds
2 tablespoons fennel
2 cinnamon sticks
1/2 teaspoon black peppercorns
4 bay leaves
1 tablespoon ginger
7 cups water
2 black tea bags
6 tablespoons brown sugar
1 cup nondairy milk
What you do:
1. Add cloves, cardamom, fennel, black pepper, cinnamon, bay leaves, ginger, and water together and bring to boil.
2. Simmer for 1 hour. Add the black tea bags and bring to boil.
3. Steep all the ingredients for 10 minutes.
4. Strain and add milk and sugar.
It’s so good.
Preparation Time:
1/2 hours
Cooking Time:
Servings:
6
Recipe Category:
SO HOW'D IT GO?
Om nom nom sooo good!!
well, my computer died the day after i posted my message. so this is the first day i'm back online-- bought a new puter. anyway, i made this chai tea with 2% cow milk and it is sooooo yummy!!! i mostly wanted to make it for my daughter. she's 19 yrs old and has always loved chai...that's what she gets at Starbuck's. This recipe is 100 times better than Starbuck's...thanks!
I want to try this so bad, but I'm not allowed to have caffeine. I am having a hard time finding decaffeinated black tea, they all have something else in them, like vanilla, or an earl grey one which will have a hint of bergamot, or something. I don't want anything except straight black tea i don't want any other flavors in it to throw off the taste. anyone have any suggestions? what kind of tea is everyone using?
I know this is a delayed reply, but Tazo brand tea makes a decaffeinated chai. I can find them in my supermarket. I think Starbucks still sells it too.
I use rice milk or almond milk for this. Traditionally, chai is made with cream. This recipe is really good with soy creamer. Try different kinds of soy milk before swearing it off, cause they all taste so different.
I was just wondering what kind of milk everyone uses for this recipe. I still drink 2% cow milk. Would that work okay? I have tried soy milk and didn't like it. Although mixed with all the other stuff, it might taste fine.
Coconut milk sounds as though it will be delicious with it! I often use agave in this recipe too, or even stevia the odd time, just not too much. Oh chai, you're wonderful :) :-*
In my version, after I steeped and strained, I added a can of coconut milk and a little agave syrup for the sweetener.
That sounds delicious! I bet the coconut goes really well with all the flavors! Also... Why have I not thought to use agave instead of plain sugar?! As my comments here reflect, this chai is totally awesome & tastes amazing as is, but I bet agave is the perfect substitute for the honey that is usually in chai! I am definitely trying the coconut milk & agave next time I make this--which will be soon! :D
Thank you for this. I noticed that the thread showed up on the Q&A a day after I had the sweetest, syrup-iest chai at a local shop and vowed to try to make my own. I didn't even have to look for a recipe :)
In my version, after I steeped and strained, I added a can of coconut milk and a little agave syrup for the sweetener. I've had about 5 cups already. Wonderfully spicy!
mmmmm thank you, this is truly delightful!
WOW! It was very, very difficult to wait the entire hour while the spices simmered---I may just make this recipe to make the house smell good. I left out the fennel because I hate fennel and sweetened with a little bit of agave nectar instead of sugar. I will make this again, thanks!
This was a huge hit with my partner and roomies! An hour seems like a long time to wait for one single cup of tea (if you're sharing the batch), but its totally worth it in this case. Besides, tea tastes so much better when you put all of the labour into it!
I used FRESH ginger and CRUSHED fennel...but next time i am going to use whole fennel because i found that even after straining the tea i still ended up with a lot of sludge at the bottom of my cup. For those who decide to use the crushed stuff, i would recommend straining it with some cheesecloth or a coffee fi;ter to catch those tiny granules. :)
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