Chai Tea With Toasted Spices

This take on Indian masala chai uses almond milk, but feel free to use any milk you'd like.

Makes 2 servings
Prep Time 5 minutes
Cook Time 10 minutes (see detailed instructions)

Ingredients

5 green cardamom pods, lightly cracked
2-inch piece of cinnamon, broken
5 whole cloves
6 whole black peppercorns
2 or 3 slices of fresh ginger, about 1 1/2 inches in length, skin removed
16 oz. water
3 1/2 tsp. Assam tea (options: Irish breakfast tea or another quality black-tea “breakfast blend”)
2 tbs. agave nectar or preferred sweetener (optional)
1/2 cup unsweetened almond milk or milk of choice

Directions

STEP 1

Place the cardamom pods, cinnamon, cloves, and peppercorns in a dry skillet over medium heat, and lightly toast until fragrant, about three minutes, stirring occasionally.

STEP 2

Place toasted spices, ginger, and water in a small saucepan. Bring to a boil and then remove from heat. Cover and allow to rest for eight minutes.

STEP 3

Return to heat and bring just to a simmer, then remove from heat. Add tea, sweetener (if desired), and milk; stir once and allow to sit, uncovered, for three and a half minutes.

STEP 4

Stir once more and strain tea into mugs or small pitcher. Serve.

Photography by: Terry Brennan; Food Stylist: Betsy Nelson

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