Warm up a chilly December morning—or any day at all—with this inviting tea. The spices really come through, and it's even more delicious when stirred with a cinnamon stick.—Kelly Pacowta, Danbury, Connecticut
- 4 whole cloves
- 2 whole peppercorns
- 4 individual tea bags
- 4 teaspoons sugar
- 1/4 teaspoon ground ginger
- 1 cinnamon stick (3 inches)
- 2-1/2 cups boiling water
- 2 cups milk
- Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released.
- Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk.
- Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs. Yield: 4 servings.
Originally published as Chai Tea in Country Woman Christmas Annual 2010, p30
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