Real Chai

One of my very good friends is originally from Sri Lanka and she only drinks the darkest, black tea and grew up drinking "real chai". We invited her to dinner on Sunday night for her birthday and I thought I would test my best chai recipe on her. I have been refining my recipe over the past three years, and since I received my friend's endorsement, I am going to share the recipe. Now, remember that this is not as quick as making chai with a concentrate or teabag but it is oh so good! I promise it is worth the time.

For 2 mugs:

32 ounces whole milk
6 cardamom pods (broken)
1/2 tsp ginger powder
1/4 tsp ceylon cinnamon
1 star anise
10 peppercorns (black or red)
3 Tablespoons honey
2 Tablespoons loose leaf Assam (whole leaf)

Place milk in sauce pan and heat slowly over low heat- Do not allow the milk to boil. After 3 minutes add all ingredients except the honey to the warm milk. Simmer, while stirring, for at least 10 minutes. The longer it simmers, the better it tastes! After a minimum of 10 minutes stir in the honey. Strain and serve in 2 mugs. (PS. you can add a splash of real vanilla extract for a vanilla chai)