Chai Tea Reecipe

I love Chai tea and I make my own but I have to try this one, too!  It sounds really easy and would make my tea a bit quicker for that spur of the moment cup of creamy spiciness, yum:)

How to make your Indian Masala Chai spice mix

http://www.keeperofthehome.org/2013/12/how-to-make-real-indian-masala-chai-tea-in-5-minutes-2.html

To make enough dry spice mix to store, so that you'll always have it ready for that fast and easy cup of chai, this will give you about 2 cups.

• ½ cup black pepper
• ½ cup cinnamon
• ½ cup cardamom pods (mine were whole and I cracked them with a sharp knife, but you can use powder or pre-shelled, but then you would want to reduce this amount to about half)
• ½ cup dried ginger pieces (or omit if using fresh)
• ¼ cup whole cloves

You could also add a small amount of nutmeg or star anise, if desired. Those ingredients aren't as commonly used, at least, not in the parts of Indian we've been in, but they are used sometimes and would taste delicious as well.

This recipe makes a delicious and well-balanced flavor. It can be stored for several weeks in a dark cupboard, in an airtight container. A mason jar with a lid would be perfect.

How to make your perfect cup of chai in 5 minutes:

Actually, this recipe makes 2 cups—one for you, one for a husband or a friend. If you want to make just one, simply halve the amounts.

1. Add 1 cup filtered water and 2 heaping teaspoons of loose tea (or 2 teabags) to a small pot and turn it on medium-high heat. You really do need to make the tea strong enough, so that it can carry the spices, so don't be shy.

2. While it’s heating, add 1/2 teaspoon of the dried chai spice mix (and add your freshly grated ginger at this point, if desired-- I chop or grate about 1 inch of peeled ginger for the 2-cup recipe).

3. Once it’s come to a boil, turn off the heat briefly (or just remove the pot). Pour in 1 cup of milk and desired amount of sweetener. About 2 teaspoons is perfect for me (raw sugar or honey are my sweeteners of choice).

4. Put it back on the heat, and bring it to a boil once again, stirring it as it heats (whisking it to aerate the milk is even better).

5. Turn off the heat and let it sit for a minute to finish steeping.

6. Pour into cups, using a mesh strainer to catch the loose tea and spices.

7. Sit and savor your creamy, perfect, homemade chai.

Just so you know, it’s normal to have a small amount of spice settle at the bottom of the cup as you drink it. Just leave the last sip or two, and you'll avoid that part. But it's worth it for the authentic flavor.