This is a recipe* that I used back in the ’70s BC (before children). I rediscovered chai recently and have tried many brands that are premixed. This is an easy-to-make, great drink for a cold winter day, and in the warm months it is delicious chilled. The directions are for stove-top preparation, but I seem to remember that I made it all day in my Harvest Orange crock pot. The final volume will be approximately 50% of the original volume. It will fill your home with a wonderful aroma.
Plan on boiling for 3 hours if on the stove.
Combine in saucepan:
- 2 quarts water
- 15 whole cloves
- 20 black peppercorns
- 3 sticks cinnamon
- 20 whole cardamom pods (split them first)
- 8 slices fresh ginger (1/4″ – not necessary to peel)
Bring water to boil, add cloves and boil one minute. Add remaining ingredients, cover and boil for 30 minutes. Reduce heat and simmer for 2-3 hours. Remove from heat and add:
- 1/2 tsp. regular or decaf black tea (1-2 teabags)
- dairy or soy milk and your choice of sweetener to taste.
Let cool and strain. Store in refrigerator. If you wish, you may store it before adding milk and sweetener. Add it to the tea after reheating a cup.
I hope you enjoy this warm, spicy libation this winter.
*This recipe comes from Yogi Bhajan, who introduced Kundalini to the west in the late 60s. Recipe courtesy of yogayoga.com