Masala Chai

5 3-inch cinnamon sticks (preferably ceylon)
10 cardamom pods, lightly crushed
3-inch piece of fresh ginger, sliced 
Half of a vanilla bean, sliced lengthwise
16 peppercorns
3 whole cloves
3 allspice berries
2 to 3 tablespoons tea
3 tablespoons sweetener (honey, agave, jaggery or sugar)
1 1/2 cups milk or milk substitute, such as almond or coconut milk

In a large saucepan, combine all of the spices with 6 cups of water.  Bring to a bare simmer, reduce the heat, and cook at a bare simmer for 30 minutes.  Turn off the heat, add the tea, and let steep for 10 minutes.  Add the sweetener and milk and warm over low heat, stirring to dissolve the sugar.  Strain through a fine-mesh sieve into a large pitcher or measuring cup.

Drink hot, or cool and store in the refrigerator for up to a week.  Warm as needed, or drink chilled.


Makes 6 1-cup servings.

From The Bojon Gourmet blog