Cardamom Chai

Cardamom Chai
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Try a Cardamom Chai from San Fransisco's South Asian restuarant Tava Kitchen. Chai is perfect this time of year, with its spicy yet sweet flavor thanks to cinnamon, cardamom, cloves, and even the unexpected sprig of fennel.
Servings
8
servings
Chai Latte
Ingredients
  • 3 tablespoon ground cardamom
  • 2 ½ tablespoon whole fennel seeds
  • 1 tablespoon whole cloves
  • 2 teaspoon freshly ground black pepper
  • 1 teaspoon nutmeg
  • 2 quarts water
  • 1 cup whole milk
  • 2 ½ tablespoon chai spice blend
  • 2 inches cinnamon bark
  • 2 tablespoon tea leaves
  • ½ cup sugar
Directions
  1. Mix spices together, then store in an airtight container in a cool, dark place until ready to use.
  2. Add water and milk to a four-quart stockpot. Add chai spice mixture and cinnamon bark and bring to a boil.
  3. Reduce heat to medium and simmer for 20 minutes. Stir regularly to prevent scalding and to aerate the spices.
  4. Turn off heat and add tea leaves and sugar. Stir until sugar has dissolved. Let stand for 10 minutes to steep the tea leaves.
  5. Pour through a fine mesh strainer or cheesecloth to filter out excess particles and spices.
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