Rosie's Chai Recipe

I am so lucky to work with Rosie. She is a human google. The other day I asked her if she knew who invented composting, and she replied "Pliney or his father Pliney the Elder!" She is so smart, loving, and giving, and she is as tiny as I am tall. If you knew her, you would want to stand in a kitchen with her canning things and listening to music all day.

ROSIE’S CHAI RECIPE

3 sticks cinnamon 4 star anise pods
30 cardamom pods 30 whole cloves
20 white peppercorns 40 small black peppercorns
10 slices of fresh ginger root 5 quarts water

Using a mortar and pestle, lightly crush dried spices (or run them through a coffee or spice mill, or just crush them with a large spoon, to release the flavor). Put the spices , and the fresh ginger root, in a large tea ball (or you can just boil them all loose in the pot). Add water; cover, bring to a boil, then reduce heat to low and simmer about 20 minutes.

Remove tea ball and spices, strain liquid through a sieve.

Add one cup sugar or honey, stir well. Optional: 1 tsp vanilla stirred in.

Add milk to taste (I usually do about 4 parts chai to 1 part milk). If you don’t add milk until you serve the chai, you can store it in the fridge, it keeps at least 2 weeks.

Variations: Good served hot or cold. The amounts of spices don’t need to be counted out, I just “wing it” and it’s a little different each time (in fact, this is about the 5th incarnation). The spices are usually available in bulk at local health food stores (you can buy in small amounts so it’s less expensive).


Chai Packets

Contents of packet – lightly crush the spices.
10 slices fresh ginger
5 quarts water (20 cups)

Cover, bring to a boil, then reduce heat to low and simmer about 20 minutes.
Remove spices, strain liquid through a sieve.

Add one cup sugar or honey,
Add milk to taste (I usually do about 4 parts chai to 1 part milk). If you don’t add milk until you serve the chai, you can store it in the fridge, it keeps at least 2 weeks. Good served hot or cold.