Ingredients
- 2 3-inch chunks of fresh ginger root
- 2 teaspoons of black peppercorns
- 1 – 3 whole cloves
- 2 cinnamon sticks
- 8 – 10 cardamom pods, crushed with a spoon or knife
- 1 teaspoon vanilla
- 2 quarts of water
- To make the tea: tea of choice (optional) milk or creamer of choice (coconut milk is wonderful) & sweetener of choice (stevia, honey, maple syrup, monk fruit)
Instructions
- Slice the ginger root in thin slices. Put it in a large saucepan with the remaining ingredients. Bring to a boil, then reduce heat to a simmer, cover and let simmer for about 30 minutes.
- Remove from heat. For extra flavor, cover and let sit for up to 4 hours. Strain the liquid into a jar or teapot to reheat. If not using immediately, store in a sealed jar in the fridge until it’s tea time.
- For iced chai: Add ice to a glass, then pour the chai elixir over, filling half to two thirds of the way. Add milk or creamer and sweeten to taste.
- For hot chai: Fill a mug half to two thirds full of chai elixir, then add milk or creamer to the top. If desired, add a tea bag. Heat in the microwave about 2 – 2 1/2 minutes, let steep (if you added tea), then sweeten to your liking and enjoy.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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