Masala Chai

This recipe comes from a friend from my job at U of Pitt, but I have been adjusting the levels to fit my taste.

Ingredients:

• 40g piece of ginger, sliced
• 3 tbspns Cardamom pods (crushed open) or seeds
• 2 tbspns black peppercorns
• 4 sticks (15g) cinnamon
• 20 cloves
• 15 allspice berries
• 12 star anise
• 5-8 heaping tbspns loose leaf black tea (the cheap bulk kind you can get at Indian grocers)

Steps:

1. Place 10c of water and all the spices (but NOT the tea) on to boil and let boil for 30-45min covered
2. Turn off the heat and let sit covered 5 min
3. Add the tea and let sit another 3-5 min based on desired strength
4. Seive into a storage container.
5. Add desired sweetner (I use 1/2 cup sugar for the ~8cups of tea I end up with)
6. Store in refrigerator

When desirous of a cup of masala chai mix 1:1 with milk or favorite milk alternative in a mug and microwave until warm.  During cold Pittsburgh winters I would find I could make this on a Sunday afternoon and have chai for all week long.

Tea Strength Notes:
After water loss during boiling, you have 8cups (~72oz) liquid.  At the rule of 1 teaspoon / 6oz, this is 4tbspn.  The 8tbspn, is for added strength, but with some teas this makes the brew too bitter.  In that case I recommend reducing the amount of leaves.  In general, brew a normal cup of tea wth  the tea you intend to use, and use is to evaluate quantity and brew time.

Spiciness Note:
For a spicier chai increase ginger to 60g and use 3tbspn pepper.

IF YOU DECIDE TO MAKE THIS RECIPE PLEASE COMMENT BELOW WITH WHAT FLAVORS YOU FEEL ARE OVER/UNDERREPRESENTED IN THE CHAI.