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.
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.
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.
Yum! Great photo.
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I could do with a cup of that right now to warm away this chill arctic blast here in Maine, looks delicious. Thanks!
Chai tea is sooo good! This recipe looks amazing..I’ll have to try it!