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Prep 10min
Total3hr25min
Ingredients10
Servings8
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Ingredients
2
teaspoons cardamom pods
6
tea bags black tea (about 2 tablespoons loose tea)
4
cups cold water
4
cups whole milk
2
teaspoons whole allspice
1
teaspoon whole cloves
1/2
teaspoon whole black peppercorns
2
cinnamon sticks, broken in half
1
piece (1 inch) peeled gingerroot
1
cup vanilla-flavored syrup or honey
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Steps
1
With rolling pin or mortar and pestle, crack open cardamom pods to release seeds. In 4- to 5-quart slow cooker, place pods and seeds in.
2
Cut paper label from strings on tea bags; tie strings of bags to keep attached and place in cooker. Add remaining ingredients except syrup.
3
Cover; cook on High heat setting 3 hours.
4
Remove tea bags. Stir syrup into chai. Cover; cook 10 to 15 minutes longer or until thoroughly heated. Carefully ladle chai into cups, to avoid whole spices.
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Leftover tea? Ladle leftovers into heatproof pitcher. Cover and refrigerate up to 24 hours. Reheat in the microwave.
To prevent spices from getting into cups, they can be placed in cheesecloth bag. Remove tea bags and spices before stirring in syrup.
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