Make Chai: Basic Black Chai

By Vicki Mattern
December/January 2010
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Serves 2

If you prefer, omit the milk and sugar and offer them separately.

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• 1½ cups cold water
• One 2-inch piece cinnamon stick, broken
• 2 heaping teaspoons black tea
• Seed of 3 cardamom pods
• One ¼-inch-thick slice fresh ginger
• 3 whole cloves
• 2 black peppercorns
• ¼ to ½ cup milk
• 1 to 2 tablespoons sugar

1. Bring water to a boil in small saucepan. Add cinnamon, cover, remove from heat; steep 2 minutes. Return pan to heat; bring to a boil. Add tea, spices, milk and sugar; cover, and remove from heat. Steep 3 minutes.

2. Pour mixture through fine wire-mesh strainer into warm teapot, discarding solids. Garnish with cinnamon sticks.

Garden writer and editor Vicki Mattern has been communicating the beauty and usefulness of plants for more than 20 years. She lives in eastern Pennsylvania.

Click here for the main article, Make Chai: 3 Recipes.


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