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"Chai,"
pronounced "ch-eye," is a sweet cardamom-spiced tea
found at tea stalls in India. Cardamom—an ancient spice native
to India—is also an integral component of "garam masala"
used to spice curried dishes. Originally Vikings brought the
pods and seeds back to Sweden, later Germans used them in
cookies. Large black, white and green pods are used in a variety
of dishes. Look for green pods with clusters of black seeds
inside.
1 ½ cups whole or fat-free milk
2
Lipton®
tea bags
3
teaspoons sugar
4
green cardamom pods, cut in half
2
sticks cinnamon, broken into pieces
4
whole cloves
2
(1-inch pieces) crystallized ginger, chopped
2
teaspoons four peppercorn blend
1. Place
the milk, tea, sugar, cardamom, cinnamon, cloves,
ginger
and peppercorns in a 2-quart saucepan.
2. Heat over medium
heat until steaming.
3. Strain into two
tea cups and serve hot.
Hint: For weaker tea use decaffeinated tea bags.
Makes 2 cups of spicy tea
Green Cardamom from Nirmala's Kitchen
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