John Myers
Ingredients for 5 servings:
- 2 tea bags (Ceylon)
- 500 ml water
- 1 stalk(s) cinnamon
- 8 cardamom pods, green
- 4 cloves
- 1 piece(s) ginger root, fresh, approx. 1 cm thick
- 500 ml milk
- 4 tbsp honey
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Milk tea with spices
Cut the ginger into thin slices. Toast the cinnamon stick, cardamom, and cloves in a non-stick pan until fragrant. Then bring the water to a boil. Once boiling, remove from the heat, add the tea bags, and let it steep for 3-5 minutes. Remove the tea bags and add the spices. Simmer the tea for 5 minutes over low heat. In the meantime, heat the milk and honey, preferably in the microwave. Once the 5 minutes are up, add the heated milk to the tea brew and bring to a boil briefly. I poured the mixture into a Bodum coffee maker and used the sieve to press down the spices. You can also strain the finished chai through a cheesecloth into a suitable container. Perfect for the cooler season.
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