Spicy, sweet, milky and so comforting, homemade chai is just the thing to warm up your body and soul.
From Bridget Edwards of Bake to 350.
- 1 piece (4 inch size) fresh ginger, thinly sliced
- 5 sticks Cinnamon
- ½ whole Nutmeg
- 1 tbsp peppers
- 12 cardamom pods
- ¾ teaspoons Cloves
- ½ teaspoon allspice together
- 6 cups Water
- 8 Black tea bags
- 2 cups Whole milk
- ½ cups Packaged light brown sugar
Place ginger, cinnamon sticks and nutmeg in a 3-quart saucepan. Put the remaining spices in a sturdy zipper bag. Crush lightly with a mallet or rolling pin. Add the crushed spices to the skillet. Add water. Heat over medium-high heat until the water comes to a boil. Reduce the heat, cover and simmer for 10 minutes.
Remove from the heat, add the sachets and leave to infuse for 4 minutes. Strain the tea, discarding the teabags and spices. Return the tea to the saucepan and whisk in the milk and brown sugar. Heat over medium heat, whisking occasionally, until milk is hot and sugar is dissolved.