Warm Up With Chai Tea

| 1/31/2014 11:07:00 AM

Lori HavensThis recipe comes from my friend, Rittu, who grew up in India. The first time I was there when she made it, I asked her what smelled sooooo good in her kitchen, and she said "it's chai tea ... would you like a cup?" No thanks, I said. I don't really care for chai tea. She just smiled. "Have a cup of mine, I'll bet you'll like it." Not wanting to be rude, I agreed to try it, but didn't think I'd like it any better than the mixes I'd purchased before.

Ha ha! Oh, did I eat my words! Actually, I drank my words! That was some fantastic tea!!! That was many years ago, and later, during a weekend getaway trip to Wisconsin with Rittu, her husband, and their two children, I finally paid attention as she made her nightly brew, and now enjoy making it here at my home. I've had a few bloggy friends discussing chai, and offered to share the recipe (as best as I can ... Rittu doesn't really measure).

Rittu's Indian Chai Tea

Purchase/Have on hand: Cardomom pods, Fennel seeds, honey, black tea, milk (I use 2%).

The Process:
***First, put some water in your kettle and start it to boiling. You may want to add a bit of boiling water to your chai mix if you're losing too much in steam in the beginning! This is EXTRA water, it's not the water you put in the pan to start.***

Now, on with making Chai:
I'm using my almost 2-quart pot here, and have added 4 cups water. In it, place 5 or 6 cardamom pods that  you have cracked to expose the small, black seeds. (Sometimes they crack with finger pressure, but often times I have to use my kitchen scissors to get them to break.)

Seeds in pot