Last night, I had a friend over for dinner that I haven’t seen in almost 20 years. We had a hearty soup for dinner so I wanted something for dessert that was only mildly sweet – and not too heavy. I came across this recipe for chai in the Culinary Institute of America’s Breakfast & Brunches. I typically shy away from store-bought chai because it is most often overloaded with sugar. This was my first time making it, and it was delicious. To be honest, I didn’t realize how much I missed it until I took my first sip….here’s my adaptation.
4 cups water
4 rooibos tea bags
3 cinnamon sticks
1 tblsp sliced fresh ginger
1 tblsp cardamom pods
1 tsp fennel seeds
1/4 tsp whole cloves
1/8 tsp whole black peppercorns
1 vanilla bean, split down the middle
1/4 cup honey (4 tblsps)
3 cups non-dairy milk (I prefer almond milk here)
- Bring water to a boil in a larger size saucepan.
- Measure out spices and when water is at a rolling boil add them to the pot. Immediately reduce heat to low and let gently simmer for 10 minutes.
- Set a fine mesh strainer over a large stainless steel bowl. Using some potholders strain chai mixture into bowl. You may have to do this twice to catch the fennel seeds. Pour back into cooking pot.
- Add the honey first then the milk. Bring to a boil, stirring so that it doesn’t burn. Turn off the heat and serve. Makes about 6 adult servings.