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Make-It-Yourself Instant Chai




Source of Recipe


American Institute for Cancer Research/Associated Press


List of Ingredients




30 cardamom pods
2 cinnamon sticks
30 whole allspice
16 whole cloves
8 slices fresh ginger
5 cups water
1 teaspoon (or loose tea from 1 tea bag) black tea, regular or decaffeinated, for each serving
½ cup low-fat (2 percent) or fat-free milk for each serving
Turbinado (brown crystal) sugar, table sugar or honey, to taste



Recipe



To make chai mix, place cardamom, cinnamon, allspice, cloves and ginger in a medium saucepan. Add water, bring mixture to a boil, then reduce heat to a gentle simmer. Partially cover the pot with a lid and simmer gently about 30 minutes. Remove pan from heat, cover completely with the lid and let mixture steep 30 minutes.

Strain mixture into a large measuring pitcher. Discard used spices. Add water to the chai base, if necessary, to make 4 cups. Use chai mix immediately or store, tightly covered, in the refrigerator for up to 1 week.

To make a single serving of hot chai: Place 1 cup of the chai mix into a small saucepan and heat over high heat. (Meanwhile, if desired, warm a 12-ounce (1 1/2 cups) mug by filling it with hot water.)

When the chai mix comes to a boil, immediately add 1 teaspoon loose tea (contents of 1 tea bag) and 1/2 cup milk. When mixture is about to boil again, remove pan from heat. (If warming the mug with hot water, empty it.) Strain the hot chai into the mug. (Discard used tea.) Add sugar or honey to taste.

For 2 servings, use 2 cups chai base, 2 teaspoons loose tea (2 tea bags) and 1 cup of milk. For 4 servings, use all of the chai mix, 4 teaspoons loose tea (4 tea bags) and 2 cups of milk.


PER SERVING: Cal 51 Fat 1 g Sodium 62 mg