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Jan 25, 2015 at 03:39PM vs Jan 25, 2015 at 03:41PM
Chai Tea
<p>Serves 2:</p>
<p>Time: 30 minutes (5 minutes active)</p>
<h1>Ingredients:</h1>
<p>Spices:</p>
<ul>
<li>1/2 tsp whole cloves</li>
<li>1/2 a cassia (cinnamon) stick</li>
<li>1 1/2 tsp cardamom seeds (or pods)</li>
<li>2/5 of a star anies</li>
<li>1/4 tsp grated nutmeg (optional)</li>
<li>1 1/2 tsp fenugreek (optional)</li>
</ul>
<p>Other:</p>
<ul>
<li>2 cups whole milk</li>
<li>2-3 tbsp fresh ginger, peeled and sliced thin</li>
<li>1 teabag, black or rooibus</li>
<li>Honey or sugar to taste</li>
</ul>
<h1>Directions:</h1>
<p>Heat a small frying pan on the stove. When pan is hot, add cloves, cinnamon stick, cardamom seeds, nutmeg seed (if using), and fenugrek (if using). Don't try this with ground spices - they stick to the frying pan.</p>
<p>When spices just start to smoke, pour contents of frying pan into a pot. Add the ginger, milk, and tea bags. Bring to a simmer, and simmer for 20 minutes. If using black tea, possibly add later. Pour through a strainer into mugs, and add honey or sugar to taste.</p>
<p>If you really want to be fancy, you can repeatedly press the resulting liquid in a french press, which doubles or triples the volume of the milk.</p>;
<p>It's possible that the spices should be added later than the ginger and the tea - need to run some tests.</p>;