I had the pleasure of attending an Indian wedding over a decade ago, and it was an experience I’ll never forget. There were over 300 guests and the post-ceremony reception was absolutely spectacular. The buffets of food were like mountains, and the seating tables stretched as far as the eye could see, spread with plates and flowers and pitcher after pitcher of chai tea. Talk about a feast for the senses! This recipe is my humble attempt at recreating that glorious day and one of the most delicious drinks I’ve ever had.
Yields six 8-oz. servings.
SODIUM CONTENT: 23 mg per serving
6 tea bags (standard commercial black tea – often black/orange pekoe blend – either regular or decaffinated – NOT flavored)
5 c. water
1 c. lowfat milk
1/2 c. honey
1 t. pure vanilla extract
1/4 t. ground cloves
1/4 t. ground ginger
1/8 t. ground allspice
1/8 t. ground cardamom
1/8 t. ground cinnamon
Place all of the ingredients into a large saucepan and stir well to combine. Heat over high until almost ready to (but not yet) boiling. Turn off heat and let sit a minute. Remove tea bags and ladle into a tea pot or mugs. Serve immediately.
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