|Source: Adapted by Maureen Leonard from an original recipe by Gen Shroder, 2000.|
|Prep time: 5 minutes||Cooking time: 15 minutes||Total time: 20 minutes|
Making chai tea from scratch is easy and you'll appreciate how the fragrance will fill your kitchen! Your body will appreciate it, too: Ginger and cinnamon contain powerful anti-inflammatory properties, and both also are warming to the body and soul during the holiday season.
Heat water in a medium pot.
In a food processor (such as a Magic Bullet) or with a mortar and pestle, grind up the ginger, cinnamon, cardamom pods, whole peppercorns, whole cloves and star anise. With a mortar and pestle it will be more difficult to grind, but the flavor will still be released from the spices.
Add spices to water and let steep for 5-10 minutes on low heat.
Using a thin slotted strainer or cheese cloth, pour the water into another bowl and discard the spices. Pour the spiced water back into the pan and add the tea bag. Let steep for another 5 minutes.
Remove tea bag; add milk, honey and brown sugar. Let heat for 2 minutes, then serve.