My friend Justin shared this fabulous recipe with me while my husband and I were grad students in Virginia. Unfortunately, the first time I consumed this authentic tea, we had it at 5pm. I was up until 3am. If you want a strong jolt, skip the coffee and have some chai tea instead. It makes a fabulous winter post-breakfast beverage before a hike, studying, reading, or skiing. (Caution, this tea should be consumed in the morning or before 3pm due to its high caffeine and sugar content.)
Servings: 2 (16 ounces) or 4 (8 ounce) cups
- 2 cups water
- 6 cardamon pods, crushed
- 3 tbsp fresh grated ginger
- 4 spoonfuls sugar in the raw (use a small soup spoon or other equivalent silverware, not a measuring spoon)
- 3 spoonfuls chai tea (try Teavana’s Masala Chai)
- 1 ½ spoonfuls vanilla extract
- 2 spoonfuls honey
- 1 ½ cup non-fat milk
- Add water through honey in a small to medium sized sauce pan. Bring mixture to a boil.
- Add milk, and return to a steady boil. Remove from heat, cover, and let stand for 5 minutes. Use a tea strainer and pour into mugs or tea cups.