|Total Time||20 minutes|
Unfortunately when the chai tea craze hit a few years back it spawned a lot of overly sweetened, often bitter brews. I love the chai made at Horn of Africa in Portland, Oregon, and this is my effort to duplicate it.
|1||thumb-size knob of fresh ginger, peeled and cut into 4 or 5 slices|
|2||green cardamom pods, lightly crushed|
|2||tsp. loose-leaf black tea|
|1½||cups whole milk|
This content is from the Culinate Kitchen collection.
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