I make my own chai at home, and serve it to anyone who wanders by. So many people have asked for the recipe it seems like a good idea to share it. Enjoy!
10 slices fresh ginger root
1 whole nutmeg
12 whole cloves
5-7 cinnamon sticks (3-4 inches long)
12 black peppercorns (more or less to taste)
12 cardamom pods
1 star anise
4-6 teaspoon black tea (with or w/o caffeine, 6 or so bags are okay, too)
Optional: Add 1 teaspoon vanilla extract as chai cools for honey vanilla chai.
Crush nutmeg cloves and cinnamon sticks in a mortar and pestle until about a 1/5th of their size. Place everything except tea into a saucepan with 3 quarts of water. Bring to a boil, then simmer on medium/low heat until liquid is reduced to one or 1½ quarts. Enjoy the delicious smell wafting through your home as the chai is cooking. Turn off flame and add tea. Steep 5-10 minutes. Strain and pour into jar with a tight-fitting lid (I use a ½ gallon canning jar), so you can shake before you pour a cup. Chai may cloud up; this is normal.
To prepare, add milk or soy milk, and local honey.
Let your taste buds decide throughout the process. I use less ginger and an extra star anise some days; other days I use more pepper, cloves and cinnamon.
10 minutes to prepare.
An hour or so to cook.