Chai, African Tea

I think this is a recipe brought form the Indian settlers in Africa.<br/>I've placed tea, cinnamon and cardamom in a paper teabag. In this way it was easier to boil them and I did not have to strain them. This is very convenient for me as the tea I used is almost a powder. The long boiling time is necessary to extract the flavor from the spices.<br/>It turned out great and we enjoyed it with UmmBinat's #440139. Thanks a lot for offering this recipe!

Nice. I did use whole cardamom pods which I bruised but I didn't taste them much. Maybe it should be cardamom seeds in the same amount or even ground cardamom? I simmered Lipton Orange pekoe, Yellow Label tea bags less time as I would find it too strong for the full amount stated, I did simmer the spices in the tea for the full 10 minutes though. I used homemade almond milk to make this dairy free. Made for ZWT7 Africa, for my team, Food.Commandos

Chai lovers! This is a very easy and delicious to make your favorite drink at home. With the ability to control the sugar you add, this is a great recipe. Just the right amount of caramom. It's sweet, creamy and yummy. I'll be making my chai at home more often now that I know how easy it is. Thanks for posting, Jean!

Has anyone tried adding ginger to this recipe? I also have the cardamom seed pods, and I wanted to know how to get the best flavor out of them. Any tips?

Very good. I cut the recipe in half and used a heaping measuring spoon of the cardamom because I love it. Added a bit of coarse black pepper to this while it simmered to give it a bit of the kick I like, as well as the changes I made to cut back on carbs, such as plain soy milk and Splenda rather than sugar. I'll make this again, but probably cut it back to a quarter recipe for just myself, or make it when there are other Chai drinkers in the house. Thanks for sharing.