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Iced Chai

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Try this wonderful Iced Chai recipe.

Ingredients

Scale

32 green cardamom pods
1 tsp. black peppercorns
3 cups milk or plant-based milk
1 tsp. ground ginger
2 Tbsp. CTC Assam tea (such as Wagh Bakri, Red Label, Tea India, or 24 Mantra Organic)
3 Tbsp. plus 1 tsp. (or more) granulated sugar
1 lb. ice (about 3 1/2 cups)

Special equipment

A mortar and pestle

Instructions

  • Coarsely crush cardamom pods with a mortar and pestle, then partially grind seeds. Transfer to a plate. Grind peppercorns with mortar and pestle until about medium-coarse; transfer to same plate.
  • Rinse a medium pot (about 9″ diameter) with water (this helps keep the milk from scorching). Combine milk, cardamom pods and seeds, pepper, and ginger in pot and bring to a rolling boil over medium heat, scraping sides and bottom of pot occasionally with a heatproof rubber spatula. When foam starts to rise, cook 20 seconds, scraping spices from sides of pot (some plant-based milks won’t foam; simply cook 30 seconds from boiling). Reduce heat to low to allow foam to die down, then increase heat to medium-low and simmer, scraping bottom and sides of pot occasionally and adjusting heat as need to keep foam from rising, until milk is light tan in color from spices, about 2 minutes.
  • Stir in tea and simmer, scraping pot occasionally and adjusting heat as needed, until milk is deep tan and reduced by one third, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids with spatula. (Soak pot in hot water immediately to help with cleaning.) You should have 2 cups chai concentrate; return chai to pot and simmer another minute to reduce further if needed. Add sugar and stir until dissolved.
  • Place ice in a large heatproof bowl with a spout or a large heatproof pitcher. Immediately pour hot chai over ice. Stir until ice is almost completely melted (larger cubes may take longer), about 2 minutes. Taste chai and add up to 2 Tbsp. cold water or 1 Tbsp. simple syrup (dissolve 2–4 tsp. sugar in 2 tsp. warm water) if needed. Serve in glasses filled with fresh ice if desired.

Notes

Chai can be made 3 days ahead. Transfer to an airtight container; cover and chill.

Cook’s note:
You can make this chai by the cup if you prefer. Use one quarter of all ingredients. Bring milk and spices to a boil in a small saucepan over medium, stirring constantly, about 3 minutes. Add tea, reduce heat to low, and simmer 2 minutes. Strain into a measuring glass and stir in sugar. You should have about ½ cup chai concentrate.

Find it online: https://goingmywayz.com/iced-chai/