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Indra and Syvlie's Chai

as seen in Hope's Edge

Yield: 6 cups

Chai, an Indian tea, is made with spices that have various healing effects according to the Indian Ayurvedic tradition. The black pepper is believed to be a blood purifier. The cardamon helps digestion, and cloves are good for the nervous system. The cinnamon is good for the bones, and the ginger helps with physical weakness, increases energy, and assists digestion. The milk is soothing to the stomach. This recipe comes from Syvlie Blanchet, co-founder of ForesTrade, and her friend Indra Khalsa. For richest taste, use organic spices like the ones Sylvie and Thomas bring us through ForesTrade.

Ingredients

5 cups water
15 whole cloves (approximately 1 teaspoon)
20 cardamom pods, crushed
35 whole peppercorns (about 1 teaspoon)
5 sticks cinnamon
16 slices fresh ginger (a 2½-inch piece, peeled)
½ teaspoon nutmeg
6 teaspoons whole black tea, loose
¼ cup honey
3 cups milk or soymilk

Directions

  • In a large pot, bring the water to a boil. Add all the spices and cover. Allow the spices to boil gently for 30 minutes; the mixture will boil down to about 3 cups.
  • If you want to drink it right away, add black tea and steep for 3 to 5 minutes. (Be sure not to leave it in any longer, as the tea can become quite bitter.) Strain the tea and spices as you pour the liquid back into the pot. Add honey and milk while stirring, and bring almost to a boil. Serve.
  • If you would like to drink it later, allow the mixture to cool with the spices in it. Strain and refrigerate. When you are ready, heat the chai, add the loose black tea, honey, and milk. Let tea steep 3 to 5 minutes, then strain and serve.
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