← Back to Search Results
Indian
Spiced Tea

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Chai

Chai, which rhymes with pie, is an Indian word for tea, as well as the name of this beverage. For centuries it’s been prepared all over India; the spices used in it vary, but the most common are cardamom, cinnamon, ginger, cloves, and black pepper. Chai derives a warming, soothing effect from the cinnamon, cloves, and pepper, while the ginger and cardamom act as natural digestive aids. It’s reputed to give one a wonderful sense of well-being, so it’s no wonder that drinking chai has become a way of life in India. Don’t omit the sugar in the recipe, as you need enough to bring out the spice flavor. Somehow chais seem to lose their full robustness without it. This tea is sweet and spicy, and is rich enough to be served in place of a dessert. The following is our recipe for chai, but feel free to alter it to suit your tastes.

Yield: 4 servings

Ingredients

  • One 3-inch piece cinnamon stick
  • 1 tablespoon minced ginger
  • 4 whole cloves
  • 6 green cardamom pods, slightly crushed, or substitute ½ teaspoon ground
  • ¼ teaspoon black peppercorns, coarsely crushed
  • 2 allspice berries
  • ½ teaspoon ground nutmeg
  • 2 cups milk
  • 4 to 6 teaspoons sugar, or to taste
  • 2 tablespoons loose tea, preferably black or Darjeeling

Directions

Put 2 cups of water and the spices in a saucepan and bring to a boil over high heat. Cover the pot, reduce the heat, and simmer for 10 minutes.

Add the milk and sugar and bring the mixture to a simmer. Add the tea leaves, cover the pot, and turn off the heat. Allow the tea to steep for 2 minutes.

Strain the chai into a teapot or individual cups and serve immediately.

 


© 2005 Dave DeWitt and Nancy Gerlach

Note from Cookstr's Editors

Nutritional information is based on using 4 teaspoons of sugar.

 

Nutritional Information

Nutrients per serving (% daily value)

91kcal (5%)
138mg (14%)
0mg (0%)
56mcg RAE (2%)
161mg
12mg
4g
11g
0g
10g
12mg (4%)
53mg (2%)
2g (11%)
4g (6%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
big-fat-cookies Big Fat Cookies
by Elinor Klivans
cooking-for-friends Cooking for Friends
by Gordon Ramsay
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
desserts-4-today Desserts 4 Today
by Abby Dodge
living-raw-food Living Raw Food
by Sarma Melngailis
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?