This tea was invented more than fifteen hundred years ago as an Ayurvedic medicine remedy to relieve pain, stimulate digestion, and improve circulation.
- 1 tablespoon fennel or anise seeds
- 6 cardamom beans
- 12 nails
- 1 stick of cinnamon
- ¼ ginger, cut into thin strips
- 1 teaspoon black peppercorns
- 2 bay leaves
- 7 cups of water
- 2 tablespoons black tea (Darjeeling)
- 6 tablespoons of honey or brown sugar
- 1 cup of milk
- Mix the spices and bay leaves.
- Place them in the 7 cups of water and heat for 5 minutes. Then steep the mixture for 10 minutes.
- Then add the Darjeeling tea leaves, heat until a slight boil, then lower to a very low heat and continue heating for 5 minutes.
- Add the sugar or honey and milk.
- Identify the flavors you like the most and prepare your mix from there. The best advice is to try chai tea at various restaurants and get ideas from there.
- Make sure that the spices with which you prepare the chai are fresh, not old.
- Use black tea, not green, and always sweeten your mixture.
- Grind the spices well. If you have leftover mixture, store it in glass containers in a cool, dark place, it will last about six months.
- You will make a better tea if you mix powdered and herbal black tea.