Vanilla, cinnamon and clove chai
Infuse whole spices in this black tea and milk chai. Vanilla rounds out the cup; sweeten to taste.
2 large cups
5 min preparation · about 12 min heating and infusing
Your turn to prepare it.
Prepare the spices
Split the half pod and scrape out its seeds. Put the seeds, pod, cinnamon and clove in the water.
Infuse the spices on their own
Bring to a gentle simmer and keep over low heat for 5 minutes. Do not add the tea yet: steeping it too long would make it bitter.
Add milk and tea
Pour in the milk and warm until it just begins to simmer. Turn off the heat, add the tea and cover.
Taste the infusion
Steep the tea for about 3 minutes, or follow its packaging. Taste and steep a little longer if needed, but remove the clove as soon as it dominates.
Strain and serve
Strain into the two cups. Sweeten gradually if desired. Serve hot, at a comfortable temperature.
Make it your own.
- Without tea, the same base makes spiced milk; it is then no longer chai tea.
- With an unsweetened plant drink, watch the heat and texture.