Ingredients
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3 cups cold mineral water
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5 slices fresh ginger (thin slices, peeled then sliced)
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12 whole cloves
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1 cinnamon stick
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1 teaspoon anise seed
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1/4 teaspoon ground cardamom or 3 whole cardamom pods, crushed
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2 tablespoons fine ground coffee (mysore or your own favorite)
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1 cup whole milk
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2 tablespoons jaggery or 2 tablespoons dark brown sugar
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2 tablespoons buckwheat honey or 2 tablespoons other strong honey
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ice
Instructions
- In a saucepan, add ginger, cloves, anise and cardamom to the cups of water.
- Break the cinnamon stick and add it to the mixture.
- Heat over medium heat until the water boils, then reduce the heat to a simmer and cook for about 15 minutes.
- Add the coffee, stir, and let steep, off the heat, for about 5 minutes.
- Using a fine meshed filter or cheesecloth, pour the coffee through and into a bowl.
- Pour the strained coffee into a clean saucepan and add the honey, sugar and milk and heat almost to boiling then remove the pan from the heat, pour into a heat-proof pitcher, cool then refrigerate until it is chilled, about 2 hours.
- To serve, add ice to squat glasses, pour on the chai coffee, and enjoy. Recipes easily doubles.