Chai Mix Recipe
5 T. cardamom pods
2 T. whole cloves
1 T. coriander seeds
8 cinnamon sticks, about 2 inches each, broken into pieces
1/4 t. whole black peppercorns
2 whole star anise
1 t. ground ginger
Combine all 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 manageable batches. Pound briefly, just enough to crush the spices coarsely. (You also could break them up with a rolling pin or pulse them briefly in a spice grinder.) Transfer to an airtight container for storage. Makes 3/4 C., enough for 24 servings.
To make chai for two, combine 1 C. milk, 2 rounded t. chai mix and 2 t. brown sugar in a small saucepan. 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. Reheat the spiced milk if necessary and strain it into 2 large teacups. Pour in the hot tea and enjoy.
Recipe From Razzle Dazzle Recipes