I love chai!
Makes 5-6 cups (can easily half recipe for a smaller batch):
- 23 pieces green cardamom
- 1 tsp cloves
- 1/2 tsp fennel
- 1 TB dried ginger root
- 4 black peppercorns
- 4 cups of water
- 2 cinnamon sticks
- 2 black tea bags
- Optional: 2 TB of honey
- 1-2 cups of water
*please use organic ingredients, if possible.
Grind cardamom, cloves, fennel, ginger and black peppercorns until the cloves are crushed and the mixture is very aromatic.
Add spice mixture to a saucepan with 4 cups of water.
Crush cinnamon sticks into a few pieces and add cinnamon and black tea bags to the saucepan.
Bring to a boil over medium heat. Turn heat down to low and simmer for 2 minutes. Turn off heat, cover saucepan and allow to sit for 5-10 minutes (depending on how strong you want your chai).
Strain mixture using a fine mesh strainer into a jar. Add 2 TB of honey, if desired.
Thin chai out with 1-2 cups of water (depending on how strong you want your chai).
Store in the refrigerator for 5 days.
Below: Slushy chai vanilla bean latte infused with Four Sigmatic lions mane. Slushy latte recipe coming Thursday!