Chai
Chai is a spicy milk tea originating in India. Combining the health benefits of cloves, cinnamon, ginger, and black tea, it packs an antioxidant wallop.
8 whole cloves
3 cinnamon sticks, broken in half
4 whole allspice berries
2 tsp (10 mL) fresh ginger, diced
6 whole black peppercorns
6 black cardamom seeds
2 Tbsp (30 mL) loose Darjeeling* tea or 6 Darjeeling tea bags
6 cups (1.5 L) water
2 cups (500 mL) skim milk
Honey or sweetener to taste
Place cloves, cinnamon sticks, allspice, ginger, peppercorns, and cardamom seeds into medium saucepan. Add water and bring to boil. When boiling, add tea. Cover and boil for 5 minutes.
Add milk, bring to a simmer, cover, and continue simmering for 15 minutes. If you love stronger tea, continue simmering for up to 1 hour. When the tea has reached your desired strength, remove from heat; strain into cups or mugs. Add honey or sweetener to taste.
*According to tea connoisseurs, Darjeeling, with its unique muscatel flavour, is considered the “champagne of teas.” You may substitute with a strong breakfast tea blend.
Makes 8 cups (2 L).
Nutrition information: Per serving: 25.0 calories; 2.3 g protein; 0 g total fat; 4.8 g carbohydrates; 34.4 mg sodium
source: "Christmas Morning Brunch", alive #302, December 2007
Chai
Mairlyn Smith, PHEc
Mairlyn Smith, PHEc, is a professional home economist, Second City Alumnus, cookbook author, freelance writer, and mom.
