This creamy blend of cinnamon and spice is an Indian recipe I found on A Spicy Perspective last week. So, of course, I had to try it out! Generally, I forgo the typical Americanized version of Chai tea. I find it to be much too sweet and heavy for me to drink. I have come across some other chai tea blends that I have enjoyed that are slightly sweetened and served without milk. This recipe for the Village Chai Tea though infuses both spicy and creamy blends for a delicious treat. I used 2% milk in the version, which accounts for the lighter taste and can be made much more thick by adding whole milk or half & half. But, after making this version of Indian chai tea, I have come to rethink my tastes for Creamy Chai Tea. It’s great! I think this will actually be my new alternative to hot chocolate in the winter time (not always, of course…can’t give up chocolate that easily). But, this is definitely one of those drinks that I will be making again and again. And for as much tea we have and drink…that is saying something! I had leftovers when we brewed this, so I also tried it out chilled. Poured it into a glass and added a few ice cubes and it was as magnificent as ever. So, hot or cold, I highly recommend this tea!
To see the recipe and a step-by-step guide (with pics) on how to make this tea, visit A Spicy Perspective.
Here is how I made it…
- 2 1/2 cups water
- 1 whole star Anise
- 1 stick cinnamon
- 4 cardomom pods, cracked (I gently cracked them with a spoon)
- 4 Assam black tea bags (a black tea named for the region of India where it is produced)
- 2 cups 2% milk
- 1/4 cup sugar
- In a medium sized pot pour in water and add anise, cinnamon, cardamom pods, a 4 Assam black tea bags. Bring contents to a boil and let boil for 3 – 5 minutes. The tea should be a dark color.
- Remove from heat and stir in sugar and milk.
- On medium heat, continue to stir until hot.
- Pour into individual mugs and serve.
Source: Modified from A Spicy Perspective.
The Fresh Fridge Tip: I highly recommend placing a cardamom pod in each drink you serve. It really adds to the flavor and spice.