Vicki Butts (lazyme)
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.
☆☆☆☆☆ 0 votes0
1/4 cdaarjeeling tea leaves, or ceylon, or 5 regular-size tea bags
1 chalf and half (low fat is okay)
1/4 tspground cardamom
2black peppercorns, crushed
1/8 tspground cinnamon
1/8 tspground ginger
1/4 csweetened condensed milk
How to Make Iced Chai
- In a medium-size saucepan, bring the water to a gentle boil.
- Stir the tea leaves into the water. Reduce the heat to medium-low and simmer for 5 minutes.
- Add the milk, half-and-half, cardamom, cloves, peppercorns, cinnamon, and ginger.
- Increase the heat and bring to a full boil, being careful not to let the milk boil over.
- Remove from the heat and strain through a fine-mesh strainer into a heatproof container.
- Stir in the condensed milk.
- Let cool, then chill and serve over ice.
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.