Chai tea has swept the U.S. No wonder; it's delicious -- and it's simple to make. Our version not only eliminates the sugar but lets you vary the spices and decide about milk or cream.

Ingredients

• Cardamom
• Cinnamon
• Cloves
• Black peppercorns
• Ginger
• Nutmeg
• Vanilla pod, optional
• Salt, optional
• 1 orange pekoe teabag per serving
• 1 teaspoon ThickenThin not/Sugar thickener per serving
• Sweetener and milk, to taste

   

Directions

1. Simmer cardamom, cinnamon, cloves, black peppercorns, ginger, nutmeg and optional vanilla as desired in water, until the water is infused. If you wish, add the tiniest pinch of salt.

2. Add one bag of orange pekoe tea per serving and cook until the tea has infused enough to make a fragrant dark liquid.

3. Add a teaspoon of ThickenThin not/Sugar thickener per serving and cook until slightly thickened. Strain.

Serve hot or cold, adding sweetening and milk as you prefer. (Replace milk with cream if you are counting carbohydrates.)

NOTES: Traditionally, the spices are used whole, but we've enjoyed this chai made with ground cardamom and pumpkin pie spice in equal proportions.

Nutrition

Nutrition is dependant on choice and proportions of ingredients used.