Chai Tea with Soy Milk
Chai tea has been a favorite refreshment in India for centuries. Essentially a blend of tea, ground spices, honey, and milk, it can be enjoyed hot or cold. Our version, which replaces cow's milk with soy milk, is served hot.
- Servings: 4
Source: Martha Stewart Living, October 2002
- 3 cups water
- 10 whole green cardamom pods, lightly crushed
- 5 whole cloves
- 2 cinnamon sticks
- 2-inch piece fresh ginger, peeled and quartered
- 1/2 vanilla bean, split lengthwise and scraped
- 1/3 cup honey
- 4 black tea bags, such as English Breakfast
- 1 1/2 cups soy milk
Place the water in a small saucepan, and add cardamom, cloves, cinnamon, ginger, and vanilla bean and scrapings. Bring to a boil over high heat. Reduce heat to low, and simmer until mixture is aromatic, about 15 minutes. Whisk in honey, and drop tea bags in pan; turn off heat, and let steep 3 minutes.
Strain tea through a fine strainer or a coffee filter into a warmed serving pot. Heat soy milk in same saucepan over medium-high heat, about 3 minutes; do not let it come to a boil or it will separate. Pour into serving pot with the tea, and stir well to combine. Serve immediately.