The Steaming Cup

Posts Tagged ‘pepper’

Using whole spices in your chai makes for easy measuring.

A creamy chai with the zip of whole peppercorns.

• 2 cups water
• 1 cup milk
• 1 tbs black tea leaves
• 1 3-inch cinnamon stick
• 4 whole cloves
• 4 whole black peppercorns
• 4 whole cardamom pods
• 4 tsp sugar

Heat water to simmering and add tea leaves. Let simmer and steep for about 3 minutes, then stir in the sugar and spices. Continue to simmer for another 5 – 10 minutes, depending on how strong you want your chai. Then pour in the milk, and keep heating until it’s all warmed through.

Strain out the spices and serve hot.

Take your time and savor this spicy chai recipe

Yes, this recipe takes a large number of spices. You don’t want a skimpy cup of chai, do you?

• 5 cups water
• 10 1-inch pieces of ginger
• 4 cinnamon sticks
• 1 tsp cardamom pods
• 2 tsp whole peppercorns
• 1 tsp whole cloves
• 1/2 tsp fennel seeds
• 1/2 tsp licorice root
• 1/2 tsp allspice
• 3 tbs honey

Combine all spices and water in a saucepan. Cover and simmer for 30 minutes. Remove from heat, and let steep for another 20 minutes. Strain out the spices and stir in honey.

Don't be afraid of the peppercorns, they give this chai its unique taste.

Whole peppercorns give this tea recipe some kick. Actually, the cloves and minced ginger add their own extra kick as well. It’s generally a strong tea recipe.

• 1 quart water
• 1/2 pint milk
• 1 tsp loose black tea
• 3 cinnamon sticks
• 1 inch chunk of ginger
• 2 whole cloves
• 5 whole peppercorns

Peel ginger root, and mince finely. Break up cinnamon sticks into small pieces. Combine all spices in water and bring to a boil. Add milk, and keep heating until almost back to a boil. Stir in tea leaves. Let simmer for 1 or 2 minutes. Strain and serve hot.