Chai

Chai is a spicy milk tea originating in India. Combining the health benefits of cloves, cinnamon, ginger, and black tea, it packs an antioxidant wallop.

8 whole cloves
3 cinnamon sticks, broken in half
4 whole allspice berries
2 tsp (10 mL) fresh ginger, diced
6 whole black peppercorns
6 black cardamom seeds
2 Tbsp (30 mL) loose Darjeeling* tea or 6 Darjeeling tea bags
6 cups (1.5 L) water
2 cups (500 mL) skim milk
Honey or sweetener to taste

Place cloves, cinnamon sticks, allspice, ginger, peppercorns, and cardamom seeds into medium saucepan. Add water and bring to boil. When boiling, add tea. Cover and boil for 5 minutes.

Add milk, bring to a simmer, cover, and continue simmering for 15 minutes. If you love stronger tea, continue simmering for up to 1 hour. When the tea has reached your desired strength, remove from heat; strain into cups or mugs. Add honey or sweetener to taste.

*According to tea connoisseurs, Darjeeling, with its unique muscatel flavour, is considered the “champagne of teas.” You may substitute with a strong breakfast tea blend.

Makes 8 cups (2 L).

Digestive Chai

12-15 green cardamom pods
5 1/2 cups (1.4 L) water
1 1/2 tsp (7 mL) fennel seeds
2 Tbsp (30 mL) sugar
5 teabags
3/4 cup (180 mL) milk

Place a small bowl and tea strainer beside the stove. With a knife or your hands, peel the green cardamom skins halfway so you can see the seeds inside. In a kettle or a large pot, combine water, cardamom pods, fennel, and sugar; stir once, then bring to a boil on medium-high heat. As soon as the water starts to boil vigorously, add teabags. Stir once and boil for 1 minute, or 1 1/2 minutes for slightly stronger tea. Using a spoon, remove teabags and place them in the bowl. Discard these later.

Reduce the heat to medium and add milk. Heat for 30 to 45 seconds, then turn off heat. Place the tea strainer over each cup individually and fill. You should have enough to fill 6 cups.