Authentic Chai
This recipe needs to be started one day in advance.
Makes 8 large-teacup servings.
20g (about ¼ cup) cinnamon chips (or crushed whole cinnamon sticks) or 2 Tbsp cinnamon powder
20g (approx.) thinly sliced fresh ginger
1½ tsp whole cloves
1½ tsp ground cardamom
Small pinch ground cayenne pepper
2 litre water
1/3 cup dehydrated cane juice sugar or organic brown sugar or honey
4 Tbsp black tea leaves
1 litre warmed (not boiled) whole milk (or rice/oat/soy drink)
1) In a pot, bring the cinnamon chips, ginger, cloves, cayenne and cardamom to a boil in 1 litre of water. Remove from heat, cover and let sit overnight.
2) Pour an additional 1 litre water into the pot. Bring to a boil. Stir in the sugar and tea leaves, and immediately remove pot from heat. Let steep for 8 minutes, then strain.
3) When ready to serve add 1 litre warmed milk to the hot chai mix.
Alternatively store the chai mix (without added milk) for two to three weeks in the refrigerator. When required add warmed milk to individual servings.
Cook's note: The proportions of individual spices and sugar can be changed according to taste.