This homemade chai is the perfect balance of spicy, robust, and sweet.
- 6 inches fresh ginger grated or chopped, grated for spicier chai, roughly chop for less spicy. I like to use my mini-prep food processor to quickly grate the ginger.
- 4 tsp. whole black peppercorns
- 1 Tbsp. whole cloves
- 1 tsp. whole cardamom
- 4 3-inch cinnamon sticks
- 12 bags black tea ideally Darjeeling, Irish Breakfast, or English Breakfast. Note: Earl Gray will give it a distinct flavor
- ½ cup brown sugar optional
- 2 cups milk (any variety) for serving
- In a large pot, combine the ginger, peppercorns, clove, cardamom, and cinnamon. Add 12 cups water. Bring the pot to a boil and then turn the heat to medium and let it cook, bubbling gently, for 25 minutes with the lid off.
- Turn off the heat, add the tea bags, and let it steep for 5 minutes.
- Scoop out the tea bags and add the sugar (if using). Stir well so that the sugar dissolves.
- Using a fine mesh strainer, strain the tea into a large bowl or pitcher. Serve immediately by filling a mug 2/3 of the way and then topping off with your favorite type of milk, or bring to room temperature and then store in the refrigerator for up to a week.
Nutritional Information per serving (% based upon daily values): Calories 56, Total Fat 2g, 3%, Saturated Fat 1g, 6%, Cholesterol 6mg, 2%, Sodium 31mg, 1%, Total Carbohydrate 8g, 3% Dietary Fiber 2g, 7% Sugar 3g, Protein 2g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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