Chai Tea

3” piece fresh Melissa’s ginger, cut into thin rounds

3 cinnamon sticks

2 teaspoons black peppercorns

15 whole cloves

10 cardamom pods

1 whole anise

6 cups cold water

6 bags of black tea (Darjeeling is best)

1 ¾  cups whole milk

¼ cup brown sugar


Combine first 6 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 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.