I thought I would try making chai tea again, but using different spices/quantities this time. One definite advantage to making your own chai is the flexibility to change any aspect of the recipe to suit your own taste. This recipe is still very easy - just throw most of the materials together and boil! I still have not been able to locate any reasonably priced cardamom, but I will see if I can stop by the Indian grocery soon. The bay leaf and star anise added some complexity to the flavor profile, but I think next time, I will significantly decrease the amount of peppercorns used. While I do like the spice it adds, I also want to be able to fully taste all the other spices used. Since the chai tea I made last time was a bit strong, I just used regular black tea this time instead of the chai loose leaf tea. Give this version a try and let me know what you think. I look forward to version 3!
Chai Tea, Version 2
by CJ HuangMaterials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| water | |||||
| 2 | star anise | ||||
| 10 | cloves | ||||
| 2 | cinnamon sticks | ||||
| 1 tablespoon | ginger, minced | ||||
| 1 teaspoon | peppercorns | ||||
| 1 | bay leaf | ||||
| black tea | |||||
| milk/creamer (optional) | I used milk. | ||||
| sweetener (optional) | I used honey. |
Methods:
- Combine all materials except milk/creamer and sweetener and boil.
- Strain tea, pour into cups, and add milk/creamer/sweetener as desired.
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