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My review
Hot and Spicy Himalayan Tea (Chai Tea)
8
food4fit
"Milk, black tea, cardamom, cinnamon, and cloves are simmered together in this recipe for hot and spicy chai tea."
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Ingredients
40 m servings 88Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.
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Footnotes
- Cook's Note:
- Substitute anise seeds for fennel seeds, if desired. Substitute honey for the brown sugar, if desired.
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Reviews
Read all reviews 15Most helpful
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4/9/2015
I could drink this tea all day. This is a wonderful combination. Each ingredient is proportioned perfectly and the timing for each phase is right on. I followed the recipe to the gram, even thou...
12/7/2015
I like it much much better than the commercially packaged chais like Tazo and Oregon. I made it the first time exactly as the recipe says. Then I made it again and added a couple of vanilla bean...
12/26/2015
Love it! I was nervous about using fennel as I'm not a huge fan, but the spices are perfect in this. I didn't have loose Darjeeling so I used four Tetley tea bags and it was good and strong. I m...
6/25/2018
This is good, but not exceptional. If you want a solid recipe with fresh ingredients, then this is it. But if you want omph (ultra flavorful) tea, you'll need to increase the spices.
12/20/2015
This chia tea is delicious! I didn't have Darjeeling tea leaves, but it was still so flavorful. Not too spicy or thick. Will definitely be making this again!
5/11/2015
This recipe is PERFECT. It tastes like the best chai you've ever had. I substituted honey for the brown sugar cause that was all I had and drank it with monkey bread. Unfortunately I did this...
12/28/2018
What a party in my mouth. Wonderful combination of spices and a big hit for my Christmas dinner. Thanks for sharing, this ones a keeper.
5/27/2018
I left it to cool off a while so the flavor would be a bit stronger