After making your lists and checking them twice, take a few minutes to relax in front of the fire (or the kitchen table) with a cup of invigorating chai. In India, chai is a traditional tea that blends exotic spices and black tea with boiled milk and water to create a beverage refreshing to body, mind and spirit. This special seasonal chai was created by Juanita Crampton, a founder of Sattwa Chai, a national company producing a line of delicious chai teas.
- 1 cup milk
- 1 cup water
- 1/2 teaspoon cardamom seeds
- 1 cinnamon stick, 3 inches long, broken
- 1-inch piece ginger root, peeled and sliced
- 8 whole cloves
- 10 whole black peppercorns
- 3 strips fresh tangerine peel, 1/4 inch wide, 3 inches long
- 1 piece vanilla bean, 1 inch long
- 1 tablespoon loose black tea leaves such as Darjeeling
- 1 1/2 tablespoons sugar or to taste
In a small saucepan over medium-high heat, combine the milk, water, cardamom, cinnamon, ginger, cloves, peppercorns, tangerine peel and vanilla bean. Bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes. Add the tea and simmer 10 minutes longer. Strain into pitcher or teapot and stir in the sugar. Serve immediately.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
109 calories; 3g total fat; 9mg cholesterol; 65mg sodium; 18g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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