I was talking to my dear friend Nancy today, trying to convince her that today was the perfect day to make chai. She lives in Estes Park and, along with the rest of Colorado, she is expecting a foot of snow tonight. She noted that my chai recipe looked awfully complicated.
"Really?" I said, incredulously. "I just put all the spices in a zip lock bag, including the whole piece of ginger and bash away at it with my meat hammer and throw it in a pot of water."
"You might want to tell people that." said she.
So, now you know. It's really not a difficult recipe. It might be a boring blog if I cut to the chase every time, however. And, its true, I do tend to ramble in a conversational sort of way - both on the blog and in life. Not a shock to anyone who knows me, I'm sure. So, here it is, chai revisited for my dear Nancy. It is just not that complicated. (Really!)
1. Put a bunch of spices in a zip lock bag. Fresh ginger, a cinnamon stick, cardamom pods, coriander seeds, cloves, nutmeg, peppercorns, fennel seeds, star anise. All or most.
2. Bash the heck out of the spices in the bag with a hammer.
3. Put the spices in a pot of water and boil it for a long time.
4. Add tea.
5. Add honey.
6. Drain, add milk and drink.