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This recipe is an update of a chai recipe my mother gave me years ago. We have both spent the past 2 years improving upon the original recipe. Our whole family is becoming addicited to it!
Combine all ingredients except milk and sweetener, and boil for 10 minutes. Strain. Add the hot milk, and mix, with your choice of honey or brown sugar.
Place the ground cardamom in a tea bag, or muslin bag, if you don't want cardamom sediment in your chai. The Spice House offers muslin bags to hold all of the spices and tea for less overall sediment in your chai.
The Spice House Ecuadorian Peppercorns are a nice addition to this recipe, but will make the chai very peppery-hot.
This recipe was provided by Alyx Kesselring from Evanston.