I've been holding on to these spices to make chai for over a year now. Except for the cinnamon sticks (oooo so exotic), so I had Tait (hubby) pick me up last night cuz I was jonesing for some. I've never made it before. I've always used the premade. Celestial Seasons is good but I wanted to try it from scratch.
Sooo much better than premade. The spices are so much more intense and aromatic. Definately worth the extra effort. So give it a whirl!
This recipe comes from Food for Friends by Sally Pasley Vargas. It is written as a mix to give as a gift. It makes 24 servings. So if you want to scale it down you'll just have to do some fractions.
5 Tbl. cardamom pods
2 Tbl. whole cloves
1 Tbl. coriander seeds
8 2 inch long sticks cinnamon, broken into pieces
2 whole star anis
1 tsp. ground ginger
Combine all of the ingredients except the ginger in an ungreased heavy skillet. Stir over medium heat for 2-3 minutes, or until fragrant, to toast the spices.
Add the ginger and spoon the mixture into a mortar in managable batches. Pound briefly , just enough to crush the spices coarsely. (You could also brak them up using a rolling pin or pulse them briefly in a spice grinder. Transfer to an airtight container for storage.
Directions For Making Chai for 2
In a small saucepan, combine 1 cup milk with 2 rounded tsp Chai Mix. Heat just until the mixture bubbles at the edges. Turn off the heat and cover the pot with a lid. Let steep for about 10 minutes while you make the tea.
Brew a pot of Assam or Darjeeling tea using 2 cups water and 2 tps. tea. Reheat the spiced milk if necessary and strain it into 2 large teacups. Pour in the hot tea and sweeten as desired with honey.