Recipe: Spiced Chai

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.