Chai Tea

Here’s my recipe for my favorite cup of chai — the perfect accompaniment for the book and even for a snowy day by the fire like today.

Makes two mugs

• 3 cups of milk (I use 2%)
• 1 knob of fresh ginger peeled (about 1-2 inches)
• 1 cinnamon stick
• 4-6 cloves
• 1 star anise
• Half a nutmeg clove
• 2 cardamom pods
• 6 black peppercorns
• 1 vanilla bean split in half
• 3 teaspoons of Darjeeling tea

Directions: Put milk and spices in a saucepan and bring to almost a boil, stirring constantly. Turn off heat. Add three teaspoons of Darjeeling tea, cover and steep for 4-6 minutes. Pour through a strainer into warmed mugs. Add sugar to taste. (Chai is generally on the sweet side, so I add two teaspoons per serving).