indian

  Best Chai Tea Latte Recipe by ArtandLemons.com Yield 4 servings 2 1/4 cups water 2 1/4 cups organic milk (whole cow, almond, or soy) 1/4 cup organic dark brown sugar (or more to taste) 2 cinnamon sticks 16 cardamom pods (crushed; place them in a small bag and gently crush them with a rolling pin) 1 star anise clove 1 teaspoon whole cloves 2-inch piece fresh ginger (sliced thin) 1/2 teaspoon whole black peppercorns 2 tablespoons black or green tea leaves (I like to use 2 parts Darjeeling to 1 part Assam; or try Japanese Sencha Tea) Combine the first 9 ingredients (everything except the tea) in a 6-quart pot and bring to a boil. Remove from heat, cover and let mixture steep for 30 minutes. Return to a simmer. Remove from heat and stir in the black or green tea leaves. Cover and let stand for 2 minutes. Place a sieve over a pitcher or jar. Pour hot tea into the sieve to strain. Serve tea immediately, or let cool and serve iced. (This recipe is inspired by“Chai” found in The Joy of Cooking )and borrowed with permission from http://www.artandlemons.com.