Since I mentioned Chai Lattes the other day, I thought I'd give you my recipe. If you can't find green cardamom pods in your local store, you can always order some from my favorite culinary spot in the world - The Spice House. And word to the wise, if you ever decide to type the name directly in the address bar, make sure you type "www dot thespicehouse" rather than just "spicehouse"....or you might be in for a nasty (and graphic) surprise...haha! Their shipping is a little expensive because they send everything via UPS (I think they might offer Flat Rate USPS now though), so I'd recommend ordering several things at once (darn!) to get your money's worth. It's a family run business that was down the street from my apartment in Chicago, and I went there once a week for two years, so I can personally vouch for the quality of their products. And BONUS, their prices are super reasonable because they cut out the middle man and directly import all their own spices from producers around the world. Their spice blends are made in house and the meat rubs are fantastic. Some of my favorites are the Tuscan Seasoning, Old Taylor Street Cheese Sprinkle, Lake Shore Drive Blend, Pumpkin Pie Spice (I use it in all kinds of things like quick breads, muffins, cake rolls, etc...the Apple Pie Spice is good too), Vanilla Beans, and Tomato Powder.
from my sister, Kendall :)
1 small cinnamon stick
10 green cardamom pods
1 in. piece of fresh ginger root, mulched
1/2 tsp. whole cloves
1/2 tsp. whole black peppercorns
1/4 tsp. ground nutmeg
2 c. milk (we're Skim people, but I use 1% for this to give it more flavor)
2 c. water
2/3 c. sugar (I adjust it to 1/2 cup)
2 tbsp. loose tea leaves (Lipton sells them in a small yellow box in the coffee & tea aisle)
A stove (verbatim from her instructions, haha!)
- Pour water into a medium pot and add the following: cinnamon stick, cardamom pods (crush with the flat of your knife and throw in everything - seeds & shell), mulched ginger root, cloves, peppercorns, and nutmeg
- Turn on burner and bring to a boil. Boil about 2 minutes, and then add the sugar. Stir well.
- After about another 2 minutes, pour in milk and turn down heat to Low-Medium heat (if your dial is numbered, I usually take it down between 2-3). Let simmer for about 10 minutes (if you stick your spoon in and pull a thin "skin" off the top, it's ready).
- Turn off heat, cover, and let sit on burner 15 minutes.
- Take off lid and return to a boil. Turn off heat completely and add tea leaves. Cover and let sit no more than 5 minutes.
- Strain tea through a fine mesh strainer and pour into a fridge-friendly container. Can serve hot or cold.
To make things even more fun, I've decided that whoever posts the tastiest looking recipe in the giveaway comments will win 2 scrappy modern potholders made by yours truly and a packet of spices from my cabinet to make this chai tea! (if the winner doesn't care for tea, I'll find a substitute! I live in New Orleans aka "the land of food and beverage" after all!)