For 2 Servings
1 1/2” cinnamon stickFor 10-11 Servings
4 green cardamom pods
4 black cardamom pods (adds a smoky flavor, but hard to find so you can substitute with green ones)
10 whole cloves
5 thin slices fresh ginger
2/3 C 2% milk (calls for whole, but 1% was ok, but maybe 2% would be better)
2 Tbsp sugar
4 tsp Darjeeling tea leaves
→not available at Stater Bros., Wal-Mart, Target, but Ralph’s had some in tea bags. Maybe 2 tea bags.
2 4” cinnamon sticks ($9.99/lb bulk cheap)Select 2 mugs. In a saucepan, combine the cinnamon, cardamom pods, cloves, peppercorns, ginger slices, and 11/2 C water. Bring to a boil over medium heat, cover, reduce the heat to low, and simmer until the liquid becomes aromatic, about 10 minutes. You can prepare up to this point the night before and let it sit and reboil in the morning.
40 cardamom pods
50 whole cloves
25 thin slices of ginger
3 1/3 C whole milk
10 Tbsp sugar
and about 12 tea bags
7 1/2 C of water
Add the milk and sugar and bring to a simmer over medium heat. Stir in the tea leaves, remove from the heat, cover and let steep until the chai is the desired strength, 3-5 minutes.
If you have an espresso machine, steam and froth half of the chai according to the manufacturer’s instructions. Return the chai to the pan. Pour the chai through a tea strainer or fine-mesh sieve into the mugs, dividing it evenly, and top with the foam. Alternatively, reheat the chai over medium heat and pour into the mugs. Serve at once.