About a month ago I discovered something wonderful..... I now
Not only is this chai easy to make, but it has an extra layer of deliciousness added to it by being made... are you ready for this.... in your super fancy SLOW COOKER!!!!
Because this recipe requires a lot of spices, I strongly suggest that you head to your local eastern market's bulk section (or any bulk section for that matter) and pick up some supplies on the cheap. (ahh cheap.. that's one of my favorite words!)
So here's the skinny!
Take your slow cooker pot and add 5 cups of cold water and 3/4 cup of sugar.
Grab a square of cheese cloth and lay it out. Take 3 cinnamon sticks and snap them in half. Place on the cheese cloth.
For those of you who have never worked with fresh ginger root, there is a fancy trick to getting the soft outer skin off. Using a spoon, scrape all the gray off so you are just left with you yummy yellow ginger. Slice off 3 pieces and place on the cheese cloth. Add 1 bigish teaspoon of cloves.
Grab the corners of your cheese cloth together and secure so you now have a lovely spice sack.
Toss your sack in the water and add 1/2 teaspoon of ground cardamon, 1 1/2 teaspoon of nutmeg.
Cook all this on low for about 4-6 hours, or if your inpatient (like me) on high for about 2.5 hours.
Take out the spice bag and add 6 cups of milk (we discovered that there is no taste difference if you use powdered milk or real milk, so if you wanna save some cash, this is a good way to go) Also, toss in 8-10 tea bags. I use orange pekoe, earl gray or English breakfast.Cook for about another 30 min and then toss the tea bags.
Your Chai is now ready to be enjoyed, and as an added bonus, your house now smells amazing.
THE BREAKDOWN!
3 Cups Cold water
3/4 cups sugar
3 cinnamon sticks
3 slices fresh ginger
1 t whole cloves
1.5 t nutmeg
1/2 t cardamon
6 cups Milk
8-10 tea bags
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