More on tea -- this time chai tea

Whenever I think of chai tea, I think of that Simpson's episode where someone asks Lisa how she handles the stress of being smarter than everyone. Her reply is "sometimes I do Tai Chi, sometimes I drink chai tea."

Anyway, this recipe results in a drink that is far more palatable than that horrible diabetic-coma inducing beverages they call "Chai Latte" at those fancy, chain-type coffee bars. Plus, it's supposed to be good for you, so what's not to like?

Easy Chai Tea

from Real Simple, March 2010

Ingredients:

8 cardamom seeds

8 whole cloves

4 black peppercorns

2 cinnamon sticks

1 1" piece of fresh gingers, sliced

2 cups milk

3 tsp loose black tea (Darjeeling is nice)

1 - 2 tbsp maple syrup, honey or sugar

Method:

1. Place cardamom seeds, cloves & peppercorns in your handy mortar and grind lightly with the pestle (alternatively, you can put the spices in a zip top bag and crush them with a heavy skillet.)

2. Place crushed spices in a pot along with cinnamon sticks, ginger and two cups of water. Bring to a boil.

3. Remove from heat, add tea, cover and let steep for 10 minutes.

4. Add milk and sweetening, then strain into cups.

I like to make this and pour it into a teapot. I'll have my cup, then put the rest in the refrigerator and drink it over the next couple of days. It actually tastes better on each successive day because the spices and tea continue to steep and mature.