Honeyed Chai Tea...India

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Honeyed Chai Tea

 

1 cinnamon stick

1/4 teaspoon pink peppercorns

1/4 teaspoon white peppercorns

1/4 teaspoon black peppercorns

6 cardamom pods

2 cups milk

3 teaspoons high-quality loose black tea

2 to 3 tablespoons honey, to taste

 

Place cinnamon stick and spices in zip-top bag or plastic wrap and crush with

kitchen mallet or cast-iron pan. Add spice mixture to small pan along with milk,

tea, and honey. Heat on a very low flame until steam begins to rise from the

surface of the milk, stirring occasionally. Allow to steam lightly for 10 to 15

minutes until heavy streams of steam are rising from the surface.

You do not want to boil the milk in this recipe. The creation of flavor relies

on a slow, gentle infusion whose fragrance will make you swoon during the

cooking process. We promise. If you do see small bubbles forming around the edge

of the pan, the milk is ready to boil, so if you have not yet cooked the mixture

for a full 15 minutes, simply turn off the heat and let it sit for the

additional time, then continue with the instructions below.

Strain mixture through a colander lined with a paper towel. Press on the spices

and tea with a spoon to extract all the fragrant liquids.

Pour tea into cups and serve immediately, or chill and serve cold.

Makes 2 servings.

 

 

 

 

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