Mystic Chai Tea

Eek! This is a very hard recipe for me to share…only because it’s literally taken me years to create this masterpiece! At least I feel it’s a masterpiece. 🙂 Now personally I found Chai Tea to be an acquired taste. I did not like it the first time I tried it. But a couple years later I totally fell in love with it. Now I drink it on a regular basis.

Mystic Chai Tea

6 tablespoons bulk black tea (I  like Assam Black)
30 cardamom pods
3 cinnamon sticks
3 teaspoons pink peppercorn (black would also work)
3 tablespoons dried rose petals
2 whole nutmeg
2 teaspoons whole cloves
2 teaspoons dried ginger root (cut, not powdered)

Measure out your tea in a small to medium sized bowl.
Then using a mortar and pestle slightly crush the cardamom. Just a little. Basically enough to crack open the shells. Dump them in with the black tea.
Do that with the cinnamon sticks as well just crush them a bit better! Takes some serious pounding but it’s kinda fun. I always end up having pieces of cinnamon flying everywhere.
 Chai Tea 3.JPG
I crush the cinnamon smaller than what’s in this picture.
Next, crush the nutmeg. You will need to use a little muscle.
Chai Tea 4.JPG
Again, crush them better than in this picture. The reason I use whole spices instead of the powdered ones is simply so you don’t have “stuff” in your tea. I don’t know about you but I really don’t like sludge in my tea. And trust me. That’s how I originally made this stuff. Nasty!
Okay, after the nutmeg, pretty much just throw the rest of it together and stir well! Store in a glass jar out of the sun. Now it’s ready to go whenever you’re craving some chai.
My very favorite way to make Chai Tea is to simmer it on the stove for a bit. I find it makes a stronger tasting tea which I love. For every 2-3 cups of water I use about 1 heaping teaspoon of the Chai Tea. Simmer on the stove for about 20-30 minutes. Strain off the herbs, add a little honey and some milk, and drink away!
Chai Tea


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