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Chandra Chai Moon Tea

"This recipe is the culmination of much experimentation in my kitchen. I have omitted black tea, as I am not fond of caffeine. The resulting tea follows in the tradition sprung up on the west coast, particularly the SF bay area, where a fondness for strong spices seems to be most favored, savored and brewed. Add enough soy milk or cows milk to suit your taste."
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2 h 15 m servings 77 cals
Original recipe yields 5 servings

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  1. In a saucepan, combine water, cloves, fennel seeds, licorice root, allspice berries and vanilla bean. Cover snugly and simmer over medium-low heat for 40 to 50 minutes. Filter into a suitable container and stir in honey. Stir in milk to taste.

Nutrition Facts

Per Serving: 77 calories; 1 g fat; 16.1 g carbohydrates; 1.7 g protein; 4 mg cholesterol; 22 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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***Revision*** Not at all satisfied with this recipe. With understanding black tea was omitted, you cannot possibly call this Chai without the tea. The blend of spices was poorly balanced. ...

This is by far the best tea I've ever had. I could not find licorice root. I used a few cinnamon sticks too. I also used a lot more honey.

The word Chai is Sanscrit for tea and the highly spiced sweet tea originated in India. The addition of a cinnamon stick is almost required! Through the years (I got the recipe from an Indian l...

I liked this even though I don't like fennel and liquorice flavors. After allowing it to steep the flavors mellow and really create a smooth drink. This was very nice to sip in the evening. Defi...