Planned Leftovers: Our House Chai Tea Recipe
Since we inherited a ton of tea and a lot of duplicate spices from our amazing English neighbors when they moved back to the UK last month, I’ve decided to downsize our spice and tea collections by making a lot of hot chai this fall and winter. Chai is delicious way to use up all those random tea bags and holiday baking spices before they get stale.
Since this chai is so heavily spiced, I use the cheapest, most generic teas to make this, as any delicate tea flavors will be overwhelmed. I tend to buy whole spices as they stay fresh longer, but you can absolutely use ground spices instead. You’ll just need to wait a little bit longer for everything to settle to the bottom before you pour, or use a finer strainer.
Fill a pot with:
6 cups of water
2 tablespoons of black peppercorns
You can use a mix of five or 6 of the following spices of your choosing. Add one teaspoon of each spice to the water:
In addition you can also add half a teaspoon of Mace or Cloves to the pot.
Bring the water and the spices to a boil. Add 4 tablespoons of loose black tea or six tea bags to the water. Remove from heat.
Steep for five minutes.
Strain and serve with honey and milk to taste. This will serve up to 5 people.