Spicy Chai

Name: Spicy Chai
Ingredients: 1 (14 ounce) can sweetened condensed milk; 5 teaspoons ground cardamom; 1/2 teaspoon ground allspice; 1 1/2 teaspoons ground Vietnamese cinnamon; 1/2 teaspoon ground cloves; 1 1/2 teaspoons ground ginger; 1/2 teaspoon ground Tellicherry black pepper; 1/2 teaspoon freshly ground nutmeg (optional)

This is a seasoning mix for quick spicy chai tea recipe. Unlike most recipes, the seasoning mix can be prepared ahead and stored in the refrigerator until needed. Also neither the spices nor the tea are cooked. Just add this to any brewed black tea. A warning: it is very spicy and amounts of the mix can be adjusted to personal taste.

Submitted by: Stephen from Des Moines, Iowa
Yield: 1 batch

Ingredients

1 (14 ounce) can sweetened condensed milk
5 teaspoons ground cardamom
1/2 teaspoon ground allspice
1 1/2 teaspoons ground Vietnamese cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons ground ginger
1/2 teaspoon ground Tellicherry black pepper
1/2 teaspoon freshly ground nutmeg (optional)

Preparation Instructions:

Mix all ingredients well. Store in a tightly covered container in the refrigerator.

Brew a full-flavored black tea (like Assam, Keemun, or Yunnan) extra strong.

To drink hot, add 1 Tablespoon (or more to taste) to cup, pour in tea, and mix.

To drink iced, pour tea over ice cubes in tall glass, add 1 Tablespoon (or more to taste) and stir. For iced tea, it is helpful to allow
tea to brew for about 5 minutes, and allow to cool a bit before pouring over
the ice.

Feel free to edit the recipe to your own preferences.

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