Ingredients
- 4 cups water
- 4 cups whole milk
- 1/2 teaspoon cardamom seeds
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon whole cloves
- 1/2 teaspoon cinnamon chips
- 1 star anise
- 1 whole nutmeg
- 1 teaspoon peeled and minced fresh ginger
- 1 Madagascar Bourbon vanilla bean, chopped fine
- 4 teaspoons black tea leaves, strong, robust tea works best
- 8 ounces grade "A" honey
Directions
Bring the water and milk to a boil in a saucepot. Add the remaining ingredients, except honey turn the heat down to a simmer, cover, and steep for 10 to 15 minutes. Remove from heat and strain*. Add honey and mix well. Store in refrigerator. Can be served hot or cold.
*Note if using a glass pitcher, make sure to thoroughly warm the pitcher before adding hot chai.
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By camohn
New Providence,PA
on November 25, 2012
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I liked the spice amounts but found it to be "too sweet and too milky. I ended up liking it better with half the milk and half the honey.
By avidpixie_11427095
port charlotte, FL
on March 09, 2012
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Unfortunately I only had green tea at the house this time and went with jasmine. I left the honey out for people to add by preference, the anise was a little heavy but not bad, I can't wait to try this recipe again with some different tea leaves to find the best compliment.
By tcremin
CT
on January 04, 2012
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This chai was super-delish and really easy to make. It was a bit sweet for me, so next time, I'll probably drop the honey back by about 1/2-1/3, using 4 or 5 oz as opposed to the full 8 oz. In addition, I like my chai with a little kick - so I'd probably add some extra ginger and pepper. I didn't have the star anise, so used fennel seed instead, which worked quite nicely. Enjoy!
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