Author: Spice Spice Baby Cookbook by Kanchan Koya PhD
Serves: 2 cups
Ingredients
1½ cups water
1½ cups milk of choice, I used unsweetened almond milk
1½ Tablespoon finely chopped ginger
8 cardamom pods, gently smashed to expose seeds
1 star anise pod
½ inch bark of cinnamon, preferably Ceylon
2 black peppercorns
1 whole clove
2-3 teaspoons loose, black tea leaves or English Breakfast tea bags depending on how strong you like your tea
sweeter of choice (optional), I used a small drop of honey
garnishes (optional): a pinch of ground cinnamon, fresh or dried organic rose petals, cacao nibs
Instructions
In a medium sized pot, bring the water, milk, ginger and whole spices to a boil. Reduce heat to a low simmer for 10 minutes.
Add the leaves or a tea bag and simmer for 3 minutes, For a stronger brew, rest the tea off the heat for another 2 minutes.
Strain into your favorite mug, sweeten if you like. Garnish with cinnamon, rose petals or cacao nibs, if desired.
Notes
For a quick, albeit less spiced version, place the whole spices and tea bag in a large mug. Pour boiling water and brew for 3 minutes. Remove the tea bag, add milk of choice, sweetener if using and enjoy! You're free to let the whole spices linger in the tea or remove them too.
Recipe by Pamela Salzman at https://pamelasalzman.com/anti-microbial-spiced-chai-recipe/