A tall glass of cold chai is such a pleasure in the heat of summer. The ginger and cardamom lend the only heat you'll need and the milk and sweet maple flavor are soothing. If you're in the habit of using the stuff out of the box, try making a batch of your own iced chai. You might never turn back.
Iced Chai
makes 3 quarts
2 1/2 quarts (10 cups) water
1 cup chopped fresh ginger root
1/4 cup cardamom pods
10 black tea bags (regular or decaf)
2/3 cups pure maple syrup or packed brown sugar (optional)
3 cups milk, or milk alternative
In a large pot, bring water to boil. Add ginger root and cardamom pods. Lower heat to a simmer, and cover pot. Cook for 10 minutes. Add tea bags, and turn off flame. Cover pot. After 15 minutes, pour in milk and maple syrup (or brown sugar) and stir. Bring to a simmer again, uncovered, for about 5 minutes. Remove from heat and allow to cool to room temperature. Pour through a sieve (or remove bags, ginger and pods some other way) into pitcher, or other cold beverage storage. Serve over ice. Keeps well, stored in refrigerator, for about a week.
Mmmmm, this sounds delicious and really easy to make!
I'm assuming you should strain out the tea bags, cardamom pods, and ginger before serving or refrigerating it? Sounds delish! :)
can cardamom seeds be substituted for cardamom pods?
jess,
Yes to the cardamom seeds. You could crush seeds or pods lightly before using (love cardamom!). Might make this tea tonight.
Made this, it's good. Next time, I'll reduce ginger by half so I can taste the other spices more--the ginger really kicks in (but good if you're a huge fan of ginger).
I added a cinammon stick, 1 teasp. whole black peppercorns & 1/2 teasp. of whole cloves. (Next time I'll crush the cardamom more as well for extra flavor!)