- 3-1/2 ounces fresh gingerroot, peeled and thinly sliced
- 25 whole cloves
- 15 cardamom pods, crushed
- 3 cinnamon sticks (3 inches)
- 3 whole peppercorns
- 3-1/2 quarts water
- 8 individual black tea bags
- 1 can (14 ounces) sweetened condensed milk
- Place the first five ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add spice bag and water to a 5- or 6-qt. slow cooker. Cook, covered, on low 8 hours.
- Add tea bags; cover and steep 3-5 minutes. Discard tea bags and spice bag. Stir in milk; heat through. Serve warm. Yield: 12 servings (3 quarts).
Originally published as Chai Tea in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p90
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Reviewed Feb. 8, 2014
"Absolutely wonerful! I like it a little sweeter, so I put in more conensed milk but the spice combination was perfect."