iced chai

Name: Iced Chai
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup(s) water; 1/4 cup(s) daarjeeling tea leaves, or ceylon, or 5 regular-size tea bags; 1 cup(s) milk; 1 cup(s) half and half (low fat is okay); 1/4 teaspoon(s) ground cardamom; 3 - cloves, crushed; 2 - black peppercorns, crushed; 1/8 teaspoon(s) ground cinnamon; 1/8 teaspoon(s) ground ginger; 1/4 cup(s) sweetened condensed milk

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Vicki Butts (lazyme)

Grapeview, WA

Updated on Apr 1, 2017

Chai is the Hindu word for tea. The recipe was a royal secret in the ancient courts of India and Siam, and legend says that chai was invented by a king. The offering of a beverage to guests in one’s home is mandatory etiquette in the region. Chai, with its creamy texture and flavor, is the number one choice in India. This recipe is a simple version, but tasteful and true in spirit to a spiced chai you might find in Southwest Asia. And it’s a lot cheaper than that found in most coffee bars.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 cups water
1/4 cup daarjeeling tea leaves, or ceylon, or 5 regular-size tea bags
1 cup milk
1 cup half and half (low fat is okay)
1/4 teaspoon ground cardamom
3 - cloves, crushed
2 - black peppercorns, crushed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 cup sweetened condensed milk

How To Make iced chai

Step 1

In a medium-size saucepan, bring the water to a gentle boil.

Step 2

Stir the tea leaves into the water. Reduce the heat to medium-low and simmer for 5 minutes.
Step 3

Add the milk, half-and-half, cardamom, cloves, peppercorns, cinnamon, and ginger.
Step 4

Increase the heat and bring to a full boil, being careful not to let the milk boil over.
Step 5

Remove from the heat and strain through a fine-mesh strainer into a heatproof container.
Step 6

Stir in the condensed milk.
Step 7

Let cool, then chill and serve over ice.
Step 8

Note: To crush the peppercorns and cloves, use the edge of a sauté pan. For even fresher, bolder flavors, use whole cardamom seeds ground in a spice grinder or mortar and pestle. For a variation, try adding 1/4 teaspoon pure vanilla extract with the condensed milk.
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