Ginger-Infused Chai
makes 2 servings
If you can boil water and stir, you can make chai. In 20 minutes you'll be curled up on the couch sipping.
Read more about this recipe at Cook & Eat.
1 square inch fresh or frozen ginger
1 cinnamon stick
1 or 2 star anise (with more for garnish if desired)
1/2 teaspoon orange zest
1 dash ground cardamom
2 tablespoons honey
1 tablespoon loose black tea
Milk
prep: 5 minutes
total: 20 minutes
heavy bottomed pot with lid
strainer
1. Peel the ginger, and cut the cube into 2 pieces.
2. Place the ginger, cinnamon, anise, orange zest, cardamom and honey into a heavy bottomed pot. Fill the cup you will be using with water twice and add to the pot. Bring to a boil, stirring. Then, reduce heat to low, cover and simmer for 10 to 15 minutes.
3. Remove the lid, and add the loose tea. Stirring, increase the heat and bring to a boil. Boil for 1 minute. Remove from heat and add enough milk, a little at a time, to achieve the desired caramel color. Strain through a fine sieve and serve hot.
