We've taken our Chaz Chai, a blend of northern Indian Assam black tea and house-roasted spices, and added ginger for an extra kick. Simmer or steep this blend which has a great body with a nice spice and heat. As with any chai, Ginger Chai is a treat with the addition of milk and a touch of sweetener.
Indian Black Tea*, Cardamom*, Cinnamon*, Ginger*, Anise*, Peppercorns*, Nutmeg*, and Cloves*.
- Scoop a heaping teaspoon of chai into your infuser.
- Heat water to 212° (boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 4-5 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Alternately, the chai blend can be simmered in milk for a few minutes; stirring so as to not scorch the milk. If desired, add sweetener at the end. You'll have to strain it this way, but the resulting drink is richer.
Simply add to your infuser one heaping teaspoonful of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 212° water and let it steep for 3 to 5 minutes. Remove the infuser, add milk, sugar and serve!
Our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.