Anne Mahle’s Chai Tea would hit the spot on a wintry day like today. She makes a batch of the spice base all at once so it’s always available.

Chai Tea
Anne Mahle, At Home, At Sea

1 bag of tea (orange pekoe or your favorite)
1 teaspoon spice base (see recipe below)
1 cup milk
1 Tablespoon sugar

In a small saucepan, bring the water, tea bag and 1 teaspoon of the spice mix to a boil; remove from heat and steep approximately 5 minutes.

Add the milk and sugar; return the pan to the stove over medium-high heat and continue to heat until the liquid is hot but not boiling. Serve immediately.

Spice Base
4 Tablespoons ground cinnamon or 8 sticks
2 Tablespoons cardamom seeds (Try to buy them without the pods. If they are in the pods, remove the pods and measure just the seeds.)
1 teaspoon whole black peppercorns
8 whole star anise

Grind the spice base ingredients together in a food processor or spice grinder until finely ground. You can store the mixture in an airtight container for months.

Makes ½ cup spice base, 2 cups tea.

Anne Mahle is the author of At Home, At Sea: Recipes from the Maine Windjammer J. & E. Riggin. She lives in Rockland.