Our standard here in planet Starbucks is Oregon brand Chai concentrate.  But I find it a little cloyingly syrupy, over weighted on the cloves, and just not very complex in flavor.  But some of the more traditional Indian recipes are a bit over-weight on ginger (many use pungent fresh ginger) and rather too aggressive for a soothing cup.  So I’ve been evolving a recipe that matches my taste better.  Come share a cup with me or try it yourself!

Whole spices:

• 1 4” cinnamon stick
• 8 cardamom pods
• 6 cloves
• 4 black peppercorns
• 1/8 t fennel seed

Ground spices:

• 1 t ground ginger
• 1/8 t ground nutmeg
• 1 t roasted rice powder (I have been using a commercial packet, but in the future I think I will try http://www.shesimmers.com/2009/04/khao-kua-how-to-make-toasted-rice.html)

Other:

• 4 cups water
• 1 t vanilla
• 5 T brown sugar
• 3 T loose leaf black tea (I use a good Sri Lankan Orange Pekoe or Broken Orange Pekoe)

Put the water, brown sugar and vanilla on to boil.

Break up the cinnamon stick as much as possible, and toast in a small skillet with the cardamom, cloves, and peppercorns until quite fragrant, maybe even on the edge of smoking.  Add the fennel seed and continue toasting while the fennel seeds quickly brown.  Grind the lot in a spice grinder, then toss in with the liquids.

Cooling the skillet a bit, toast the ginger, nutmeg, and rice powder until just starting to brown.  Toss in with the liquids.

Finally, when the liquid starts to boil turn off the heat and add the tea.  Steep for about 5-7 minutes.  Strain thoroughly (I use two progressive steel meshes) into a bottle, which I cool and keep in the fridge.

To serve, mix the chai elixir with an equal quantity of milk and heat (usually nuke) till scalding.  Makes about 8 cups.  Top with a froth of foamed milk and cinnamon dust for special occasions!  Or blend 2 parts with 1 part ice and 1 part milk for a Chai smoothie.

The end result should taste noticeably but not overwhelmingly sweet with hints of vanilla and a general toasty flavor without any other ingredient dominating.  You may need to adjust the mix depending upon the origin of your spices or to meet your liking.

Hope you enjoy!