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Spiced Chai From the American Institute for Cancer Research
4 cardamom pods 4-inch cinnamon stick 8 whole black peppercorns 4 cloves 1 vanilla bean 1 inch fresh ginger, peeled 4 tsp. black tea or 4 teabags 2 cups 2 % milk or plain soymilk 1/2 - 1 Tbsp. honey 1/2 - 1 Tbsp. sugar
Place cardamom, cinnamon, cloves, peppercorns and vanilla bean in a saucepan. Add 2 cups water. Using the finest holes on a grater, grate ginger over pot to catch all the ginger's juices.
Bring to a boil over medium-high heat, reduce heat and simmer gently 3 minutes. Cover pot and remove from heat. Steep spices for 10 minutes.
Return pot to medium-high heat and bring back to a boil, uncovered.
Add tea and milk. When mixture is about to boil again, stir in honey and sugar. Strain Chai and pour into mugs to serve.
Makes 4 servings, each containing 75 calories and 2 grams of fat.
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