Chai Tea

Chai Tea

8 servings

2 tsp (10mL) fresh ginger root, grated

1 whole star anise; broken up
1 tsp (5mL) grated orange peel

4 pieces cinnamon bark (canela) 1 ½”
1 tsp (5mL) cardamom seeds

10 whole cloves
5 whole peppercorns

5 cups (1250mL) water
¼ cup (60mL) black tea leaves (e.g. Assam or Darjeeling)
1 tsp (5mL) vanilla

¼ cup (60mL) honey
3 cups (750mL) milk

Bundle up ginger, star anise, orange peel, cinnamon bark, cardamom, cloves and peppercorns in a length of cheese cloth and tie together with string. (bouquet garni). 

Place the bouquet garni in a pot of water. 

Tie string to handle of spoon for easy removal. 

Bring the water to a very low boil, then reduce heat and simmer. (boiling may bring out bitterness from tea). Add tea leaves and simmer for 15 min. remove bouquet garni. 

Strain liquid through a sieve to remove tea leaves. Add honey, vanilla and milk.  

Cooking Class Grade 12