Homemade Chai

Hubby and I have spent the last week being sick (yay sharing sinus infection cooties!), so there has been almost no cooking in our household.  So here I find myself, Sunday night, with nothing readily available to post.  To the archives I must go!

For some reason, a memory arises of a time, many a year ago, when I made my own chai.  Chai, for those who aren't familiar, is a spiced Indian tea, usually made with a strong black tea and spices such as cardamom, ginger, and cinnamon.  If I had the ingredients, I would so love to whisk some up right now.  Alas, I don't, so I will have to make do with posting and dreaming.  I don't remember where the recipe comes from; I believe my aunt gave it to me once while I was visiting her. 

Homemade Chai

• 1 2-inch piece of fresh ginger, cut into thin rounds
• 2 cinnamon sticks
• 2 tsp black peppercorns
• 10 whole cloves
• 6 cardamom pods
• 6 cups cold water
• 6 bags of black tea (such as Darjeeling)
• 2 cups whole milk
• ½ cup brown sugar

Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups of water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently for 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

Serves 6