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Chai (Indian Tea)

1 tsp whole green cardamoms
1 tsp whole cloves
1 or 2 inch piece of cinnamon
3 - 4 petals of a star anise
½ tsp fennel seeds
½ tsp whole black peppercorns
½ inch piece of ginger, crushed
Around 4 tablespoons of loose black tea (or 1 black teabag)
Boiling water
Milk and sugar to taste


Take the seeds out of the cardamom pods. In a mortar and pestle, crush all the spices coarsely. Don't worry about getting them into a fine powder.

Mix the loose tea (or teabag) and the spices in a teapot. Add the ginger and just boiled water and let it steep for at least 3 - 5 minutes. The tea will be quite strong, so if you prefer a lighter tea without milk, then steep for only 2 minutes.

Strain the tea into mugs or teacups, add milk and sugar to taste, and serve.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise