Ingredients
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2 teaspoons black peppercorns
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6 cardamom pods
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3 teaspoons whole cloves
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8 cups water
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8 teaspoons tea (Darjeeling, or herbal, Rooibis, or your choice)
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1 teaspoon vanilla
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3 teaspoons honey
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hot milk
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ground cinnamon (to garnish)
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chocolate milk
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1 teaspoon dried chamomile
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2 teaspoons fresh gingerroot
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10 inches cinnamon sticks
Instructions
- Crush together the black pepper, ginger root, cardamom, cinnamon stick, and cloves in a coffee grinder or food processor(just pulse, do not grind to a powder).
- Add to 8 cups of water. Bring to a boil, reduce heat to medium and cook for 10 minutes.
- Add 8 teaspoons of tea. Allen uses Darjeeling OP. Steep for 8-10 minutes. Stain out the spices and tea. Add 1 teaspoons of vanilla and 3 teaspoons of honey, or sweeten to taste. Enjoy!
- This can be refrigerated for weeks.
- Heat up as needed and add an equal amount of hot(Allen steams his) milk. Top with ground cinnamon.
- Note:
- For a mocha chai, use chocolate milk instead of white.
- For herbal chai, replace the Darjeeling with 1 teaspoons each of chamomile, fennel seed and peppermint.