18-22 cardamom pods, or about 1½ teaspoon ground cardamom in cheese cloth or a tea ball
3 black tea bags or equivalent of loose black tea
milk (optional)
sugar (optional)
[1] Use two if you’re not used to spicy foods—and five if you like-a the spicy.↩
Instructions
Add chili peppers, cinnamon sticks, whole cloves and cardamom to large pot of water.
Heat to boiling.
Reduce heat; simmer 20 minutes. (I press the chili peppers against the side of the pot once or twice for a little extra kick. ;-) )
If you’d like to add black tea, do so now and steep to desired strength. (I usually steep it for about another 20 minutes.)
Remove the spices.
If desired, add milk and/or sugar to taste. (Milk and sugar take away some of the bite if your Chai is a little too spicy. Milk and sugar can also be added individually after served.)