This is a caffeine-free chai version, based on the Chai recipe Sarah posted last year - which in turn is a recipe she inherited from Pia, so we're going full circle here. We used to buy a rooibos chai mix at a local Indian supermarket, but this version is much better (if I say so myself), and will definitely become a staple on our tea shelf.
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Serves:
Approximately 78-84 servings of chai tea
Prep time:
6 minutes
Cook time:
5 minutes
Recipe Category
Cuisine
Ingredients
18 tablespoons (4 oz.) good quality Rooibos tea
3-4 pieces star aniseed
3 tablespoons aniseed
3 tablespoons fennel seeds
24 green cardamom pods
6 2" cinnamon sticks
2 teaspoons black pepper corns
ginger root
honey or sugar
frothy milk or soy milk
Instructions
Grind the spices (star aniseed, aniseed, fennel seeds, cardamom pods, cinnamon sticks, black pepper corns) in a mortar or grinder until you have small pieces (not powder).
Spoon the ground spices into the rooibos tea and mix as you go.
Transfer the mix into a tin or jar where it is protected from light and air to remain fresh.
Measure out a teaspoon of the chai mix per cup (use a heaping one for large mugs).
Contain the mix in a sachet or tea strainer.
Add a slice or two of ginger root.
Pour boiling hot water over the mix.
Let steep for 5 minutes.
Add honey or sugar to taste.
Top off with frothy milk or soy milk.