A recipe for the new year

So, over the last couple of years I’ve developed a taste for spiced tea, but haven’t ever found one pre-made option that I have favored unequivocally–the ones that had as much ginger as I liked were too sweet or what have you. So I decided to try making my own.

I don’t remember the original source for this recipe, but I’ve mucked about with it a bit so I don’t know that I’d be doing any favors if I credited them. 🙂

* 2-1/2C water
* 2 cardamom pods, crushed
* 3 whole black peppercorns, crushed
* 1T fresh ginger, peeled
* 1 cinnamon stick
* 2 cloves
* 1 “leaf” of star anise
* 1C soymilk
* 1-1/2T honey
* 3t loose black tea (or tea bags)

# Bash the spices lightly about in a mortar and pestle
# Put the water in a saucepan, add the spices, and bring to a low boil.
# Turn down the heat and let simmer for 10 minutes.
# Add soymilk and honey and bring back to a simmer.
# Add tea, turn down the heat, and let steep for 2 to 3 minutes.
# Strain into two cups and serve hot.

Authentic? Who knows? Chai seems to be like curry, in that no two people do it the same way, so who’s to say my option is less authentic. It sure is tasty, though.

Published by

Michael Alan Dorman

Yogi, brigand, programmer, thief, musician, Republican, cook. I leave it to you figure out which ones are accurate.