As with most of our cooking, we tend to create dishes on the spot. Although we don't have a recipe with precise measurements for our Chai, we believe that if you play with it enough times you'll eventually find just the right mix of ingredients to suit your taste. Get creative and be open to any outcome. Change it up if needed, and enjoy!
Fresh ginger- about a thumb's worth (Peeled and crushed- I use a stone our older son gave me. You can use a mortar & pestle or any other preferred method)
Whole cardamom- 5-7 pods (Crushed. Use entire pod and seeds)
Whole black peppercorns- 5 pieces (Crushed)
Spring water- 16 ounces
2 Teaspoons Black loose-leaf tea (Or use two individual tea bags. My favorite is Assam. Any English, Irish, or Scottish breakfast tea will do.)
1/2 cup Whole milk (or any other milk, if preferred)
Honey, sugar, or other sweetener to taste.
Place all of the spices and water in a small saucepan and bring to boil over medium heat. As soon as mixture starts to boil reduce heat so that it now simmers. Simmer for 5 minutes. Add tea leaves. Simmer for another 5 minutes and strain immediately after.
Add milk & sweetener.