Chai spices before being ground for a delicious cup of tea.
Photo by tvancort/Courtesy of Flickr/http://www.flickr.com/photos/tvancort/
Dinner Party Chai
Robert K. Henderson
Serves 3 to 4
This chai, which Henderson describes as “a nectar so sensuous it has an almost narcotic—though apart from the caffeine and sugar, psychosomatic—effect,” stimulates amiable conversation after a good meal.
• 3 slices gingerroot
• 6 cloves
• 1/2 teaspoon coriander seeds
• 1 cinnamon stick, shredded
• 3 black peppercorns
• 1/4 teaspoon aniseeeds
• 2 tablespoons plus 1 teaspoon black
• 3 cups cold water
• 6 to 8 tablespoons milk
• 2 tablespoons honey
1. Gently warm all the ingredients in a saucepan, covered, for 10 to 15 minutes (do not boil). Warm a teapot with hot water, pour it out, and strain the chai into the pot. Cover the pot with a towel or tea cozy to keep the chai hot.
When she isn’t tracking down food trends and scoping out gourmet groceries, Susan Clotfelter edits herb books for Interweave Press in Loveland, Colorado.
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