Sweet and Spicy Chai Tea

Time

Prep 30 min · Cook 15 min · 45 min total

Difficulty

medium

1. 1

   Stirring constantly, lightly toast the anise, nutmeg, cinnamon, coriander, cardamom, black pepper, cloves, and allspice in a skillet over medium high heat. Take extra care not to burn the spices. You just want them to become fragrant.

2. 2

   Let the spices cool slightly and coarsely grind in a spice mill. Split the vanilla bean and scrape out the seeds. Reserve the seeds for another use (Oh! Like maybe some vanilla rice pudding!).

3. 3

   Peel the ginger and cut into thin slices. Bring the water to a boil. Add the ground spices, orange zest, vanilla bean, and ginger. Reduce heat, cover, and simmer for 15 minutes.

   15 min
4. 4

   Add the tea bags and steep for 5 minutes. Remove the tea bags and strain the liquid. While still warm, add the honey and stir well to dissolve.

   5 min
5. 5

   Suggested serving is 2 parts chai to 1 part milk, water, or your favorite milk alternative. Serve hot or cold. The chai liquid can be stored in the refrigerator and used at your leisure.

6. 6

   Makes approximately 12 12-ounce servings of tea.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.