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(recipe, Carrie Floyd)
Unfortunately when the chai tea craze hit a few years back it spawned a lot of overly sweetened, often bitter brews. I love the chai made at Horn of Africa in Portland, Oregon, and this is my effort to duplicate it.
- 2 cups water
- 1 thumb-size knob of fresh ginger, peeled and cut into 4 or 5 slices
- 2 green cardamom pods, lightly crushed
- 2 tsp. loose-leaf black tea
- 2 tsp. honey
- 1½ cups whole milk
- In a medium saucepan, bring the water to a boil with the ginger slices and cardamom pods; lower the heat and simmer for 5 to 10 minutes.
- Turn off heat, stir tea leaves and honey into water, and let steep for 3 minutes. Add milk and turn heat back on to medium; heat until hot but not boiling.
- To serve, strain into cups. Add more honey if desired, to taste.