Roadside Ginger Chai
A potent, spice-forward black tea balanced with ginger and milk
Why This Recipe Works
This potent tea balances sharp ginger against warm spices and creamy milk. Adding just a touch of sugar is essential, as it helps the ginger and cloves truly bloom.
Instructions
Bruise the cardamom pods with a mortar and pestle until they are just cracked and the seeds are exposed.
Combine the cardamom, ginger, cloves, cinnamon, and water in a saucepan over medium-high heat. Bring the mixture to a rolling boil.
Pour in the milk and add the tea bags. Continue heating until the liquid reaches a boil once more, then remove from the heat immediately to prevent the milk from boiling over.
Strain the tea through a fine-mesh sieve into cups or small glasses. Serve hot, offering sugar on the side for individual sweetening.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 2 days.
