This is an afternoon tea staple in India. Nothing can make a kitchen smell warm and delicious like fresh pot of chai can.    makes ~6 cups         ingredients  4 cups water  2 tsp green  cardamom  pods  3-4  Assam  or  Darjeeling  tea bags  *   1 ½ cups milk  4 tsp sugar or honey [optional]          instructions   On high heat, in a 3-4 quart saucepan, bring the water & cardamom pods to a boil. Lower the heat; cover the saucepan & let it simmer for about 2 minutes to infuse the water with the spices.    Increase the heat to high again & add the tea, milk & sugar & bring it back to a boil. Right after it comes to a boil, turn the heat off & let the chai rest for 2-3 minutes, covered.    Strain & serve.  Remainder can be chilled & served over ice.   notes  * Most brands of black [ orange pekoe ] teabags will work with this recipe [ i.e. PG Tips ]. If using loose Assam tea, use 1 Tbsp.   ideas / variations   Try with any of your favorite non-dairy milks        
 
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This is an afternoon tea staple in India. Nothing can make a kitchen smell warm and delicious like fresh pot of chai can. 

makes ~6 cups

ingredients

4 cups water

2 tsp green cardamom pods

3-4 Assam or Darjeeling tea bags *

1 ½ cups milk

4 tsp sugar or honey [optional]

    instructions

    1. On high heat, in a 3-4 quart saucepan, bring the water & cardamom pods to a boil. Lower the heat; cover the saucepan & let it simmer for about 2 minutes to infuse the water with the spices.
       
    2. Increase the heat to high again & add the tea, milk & sugar & bring it back to a boil. Right after it comes to a boil, turn the heat off & let the chai rest for 2-3 minutes, covered.
       
    3. Strain & serve.  Remainder can be chilled & served over ice.

    notes

    * Most brands of black [orange pekoe] teabags will work with this recipe [i.e. PG Tips]. If using loose Assam tea, use 1 Tbsp. 

    ideas / variations

    • Try with any of your favorite non-dairy milks