- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 275
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 13 mg
- Sodium
- 151 mg
Chai is a love language in India. On every corner, there is a chai vendor selling chai. If you go to anyone’s house, the first question is, “would you like some chai?” Each and every Indian has a secret recipe of the perfect balance of spices that goes into their chai. I love mine with a balance of sweet spices like green cardamom and fennel. A touch of rose petals makes it floral and delicious. Chai is never served by itself – there is always some form of biscuits, sweets or snacks.
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 275
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 13 mg
- Sodium
- 151 mg
Ingredients
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Directions
- In a mortar and pestle, coarsely crush the fennel, black peppercorns, cardamom, cloves and cinnamon. Transfer the spice mix to a saucepan.
- Add the ginger, tea and 4 cups water to the saucepan and bring to a boil. Reduce the heat, add the milk, rose petals and star anise and simmer for 5 to 10 minutes.
- Add the jaggery or dark brown sugar to taste. Strain the mixture into cups and serve hot, with biscuits, sweets or snacks if desired.
