Mild Chai Tea

So...it's begun. The rain has come. Suddenly unable to deny that it's almost still summer (not!), and I am wearing a fall coat with a (faux) fur collar, brrr! My umbrella is out, and the winter socks might follow soon.
There's really no use resisting it here. It will be gray and damp and my only weapons are hot beverages and things from the oven.


You know...now that I think of it, maybe it's not so bad. An excuse to sip mug after mug of tea while still in pajamas (Hi! It's Saturday!) and to let pots and pots of stew bubble away slowly on the stove.
If you also have the urge to hibernate, kick back and lounge while reading or studying, this warm beverage will definitely keep away some of the blues.

This tea is not heavily spiced, at least to my tastes, so add more if you want it to really pop. The spice balance is really up to you. This is merely one version of the many that I have made. It's best with a sweet milk or a vanilla almond milk, I can imagine it would be lovely with goat milk. However, in my experience, soy milk tends to leave a somewhat chalky feeling in your mouth, and rice milk is rather too thin.

I enjoy strong teas, so I used 2 T of loose tea. But you probably want a little less. I'm not trying to tell you how to live your life, but I am guaranteeably a caffeine addict. So take my example with a grain of salt, or two or three. You could also use 1-2 teabags if you don't own loose tea. But really, you should.

Again with the sweetness level—I love the amount here because it's just enough to balance the tannins, but if you are more into a sweet tea, you can be more generous.

Tool recommendations: a strainer and a microplane or fine grater, also, pajamas.

Mild Chai

Recipe adapted from Cowen Park Kitchen's mom

A mild, earthy chai tea for cold fall mornings.

Ingredients

• 3 c. water
• 2" piece cinnamon/cassia stick
• 3 hearty shaves fresh nutmeg
• 4 black peppercorns
• 2 green cardamom pods, cracked
• small pinch fennel seeds
• 1" piece ginger
• small pinch coriander seeds
• 3 whole cloves
• 1/2 c. (or more) milk
• 1 heaping t. (or more) honey
• 1-2 T. black tea

Method

1. Bring all spices to a simmer with water. Simmer 10-15 minutes. You may feel like tasting it along the way and adjusting the spices.
2. Bring up to boil and remove from heat, sprinkle tea in and steep for 3-5 minutes, depending on strength desired.
3. Stir in milk and honey; pour into a pitcher and strain into your mug.
4. Adjust milk ratio and sweetness level and sip to your heart's content.