Today I attempted to make chai for the first time, hoping to end up with something akin to the Tazo Chai that they sell at Starbucks, but perhaps a little spicier, like my absolute favorite chai: Dragonfly Chai.
Unfortunately, my end product isn’t spicy and tastes a bit earthier than I would have liked. Ugh. Maybe I’ll try again sometime, but now I’m feeling a little defeated.
Here’s the recipe I tried, does anyone have any suggestions as to how I could better it?
Adapted from Green and Clean Mom
12 cardamom pods (the big green ones) You can also just use cardamom seeds if you can’t find the pods.
4 sticks of cinnamon
1 star anise, broken into pieces
1 teaspoon whole cloves
2 teaspoons fresh ginger, grated
10 whole black peppercorns (more for spicier tea)
1 scant teaspoon fennel seeds
1 tablespoon orange peel, grated (fresh or dried)
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup black tea leaves
4 cups skim milk
1/4 cup honey
Fill a saucepan or stock pot with 4 cups of water and add all of the spice ingredients except the tea leaves. Bring to a boil, then turn the heat down and simmer for 15 minutes (longer for stronger flavor). Add the tea leaves for the last five minutes.
Strain, add 4 cups milk, reheat for a minute and then add the sweetener. Makes about 8 cups of tea.