I really hate to admit this but there are times I am just down right lazy (which may be shocking to those who know me because I rarely can be found “relaxing”) This laziness comes when I am running out the door to class and instead of taking time to make tea (and usually wash out my mug), I pop around the corner and pick up a coffee or hot tea.
I know better than that. I know that the cup of tea I just paid $1.75 for could have easily been made at home for the price of the tea bag (which would be substantially less than the $1.75 I just paid.) Recently I’ve finally gotten over the hump of paying coffee shop prices for tea and coffee yet I’ve still have a small weakness for a chai latte.
I mean, I really can’t make a chai latte at home to save the $3.50 I’m paying.
(Sorry, that was sarcasm and I should know better than put it into typing but I left it so after you read it the first time you could go back and put the sarcasm in yourself.)
While this recipe isn’t the frothy milk I get from my local coffee shop, the fresh flavor and aroma help to make up for that. I’ve said it before but I will say it again- I love the smell warm cinnamon invading my kitchen, especially in winter. This recipe is great warm or cold, made in advanced and re-heated, or perfect right off the stove. Plus, the time it takes to make this chai is only a little more than it would be for me to hop in my car and go to the coffee shop.
I purchased all the spices from the local health food store (they have a lovely selection of bulk bin spices) and the tea I used is the Rishi black tea (courtesy of my mother). I really don’t think I could have made a better cup of chai.
- 2 cinnamon sticks
- 8 whole cloves
- 6 cardamon (I used already de-podded ones)
- 1 quarter sized piece of fresh, peeled ginger
- ½ teaspoon freshly grated nutmeg
- 3 cup water
- 1 tablespoon loose black tea
- 1 tablespoon sucanat
- 1 cup milk
- In a sauce pan with a lid, combine the first six ingredients and bring to a boil. Cover and and reduce to a simmer for 5 minutes. Remove from heat and let steep for 15 minutes.
- Once spices have steeped, return pot to the stove and bring to a boil. Add in tea, cover, remove from heat, and let sit for 4-5 minutes. Pour into a fine mesh sieve and discard the tea/spices. Return the liquid to the stove top, adding in the milk and sucanat (I used vanilla soy milk which I find sweet by itself, so I lessened the amount of sugar I used.) Bring back to a warm temperature and serve.