Chai Tea

By Carrie Floyd, from the Culinate Kitchen collection

Serves	4
Total Time	20 minutes

Introduction

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.

Ingredients

	2	cups water
	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
	2	tsp. honey
	1½	cups whole milk

Steps

1. In a medium saucepan, bring the water to a boil with the ginger slices and cardamom pods; lower the heat and simmer for 5 to 10 minutes.
2. Turn off heat, stir tea leaves and honey into water, and let steep for 3 minutes. Add milk and turn heat back on to medium; heat until hot but not boiling.
3. To serve, strain into cups. Add more honey if desired, to taste.

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