2 cups water
10 whole green cardamoms
8 whole cloves
2 cinnamon sticks
1 ½ inch piece of fresh ginger
¼ cup loose Darjeeling tea (20 g or 0.7 oz) – see note below
2 cups 1 or 2% milk
- Add water to a small saucepan. Bring to the boil.
- While waiting for the water to boil, gently crush the Cardamom and cloves using a mortar and pestle. No mortar and pestle? Gently crush using the back of a wooden spoon on a clean cutting board. Break cinnamon sticks in half, add to the cardamom and cloves and gently crush.
- Peel and thinly slice the ginger.
- When the water has come to the boil, add spices and ginger. Return to the boil, reduce heat to low, cover and simmer for 10 minutes.
- Add tea, stir in, cover and simmer for 5 minutes.
- Add milk, stir in and bring back to a boil, cover, reduce to low and allow to simmer for 10 minutes.
- Strain. I scoop out the loose tea and spices with a small strainer, then transfer the chai to a teapot.
- Serve with added sweetener, I use honey, but you can use sugar or a sweetener of your choice.
Makes 4 cups One serving = 1 cup
For one serving of chai without sweetener and using 1% milk: Calories 102, Total Fat 2.4 g, Saturated Fat 1.5 g, Sodium 107 mg, Potassium 366 mg, Carbohydrates 12 g, Sugars 13 g, Fibre 0 g, Protein 8.2 g
Professional Home Economist tips:
You can use 4 tea bags, but I find that whole leaf loose tea is the best choice. I buy my loose leaf Darjeeling at my favourite tea store in Toronto Pippins.
This is a very strong tea, I found that steeping it for less time resulted in a less flavourful tea, but this is totally your call. If you want a less strong cuppa then only steep for 2 minutes before you add the milk.
On a personal note:
The cup and saucer was one of my mom’s. She was given this cup and saucer at her wedding shower in the 1940’s. It was made by Colclough.