This recipe is printed from our cookbook, The America's Test Kitchen Family Cookbook.
In India, the streets are packed with chai vendors who peddle this seductively spiced milk and tea concoction. Depending on how sweet you like your chai, you will need to add between 1 and 2 tablespoons of sugar to the milk mixture in step 1. Any type of generic supermarket tea will work here.
Ingredients
- 1 ⅓ cups milk
- 1 cinnamon stick, broken in half
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- ¼ teaspoon whole black peppercorns
- ¼ teaspoon whole cloves
- 2 tablespoons sugar
- 4 bags tea
- 3 cups boiling water
Directions
1. Simmer the milk, cinnamon, vanilla, cardamom, peppercorns, and cloves in a medium saucepan over medium-low heat for 5 minutes. Off the heat, stir in 1 tablespoon of the sugar until dissolved, adding the remaining sugar to taste, and strain.
2. Meanwhile, steep each tea bag in a large mug with 3/4 cup boiling water for about 5 minutes. Remove the tea bag and pour 1/3 cup of the spiced warm milk into each mug.
Chai. To import, drag image to your MacGourmet recipe box.