Recipe: Crockpot Chai Tea

Crockpot Chai Tea*

(*from Rival crockpot cookbook, I think)

2 quarts ( 8 cups) water

8 bags black tea

3/4 cup sugar (or to taste)

16 whole cloves

16 whole cardamom seeds, pods removed (This ingredient is optional; the first couple of times I used ground cardamom since I didn’t have pods)

5 cinnamon sticks

8 slices fresh ginger

1 cup milk (I use skim)

1. Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in crockpot. Cover and cook on high for 2 to 2-1/2 hours.

2. Strain mixture; discard solids. (I’ve been using a slotted spoon to just scoop out the solids so I can keep the tea warm). May be covered and refrigerated for up to 3 days.

3. Stir in milk just before serving. Serve warm or chilled. (I’ve been adding the milk and letting it warm up a bit before serving.)

I bought the cardamom seeds and cinnamon sticks at the Takoma Food co-op so I could get the exact amount I needed. Here’s an article with some tips for storing the leftover ginger.

Here’s what it looks like when everything’s in the crockpot except for the water.

Posted on January 24, 2010, in Recipes and tagged , , , , , . Bookmark the permalink. 1 Comment.

  1. Whoo hooo. Can’t wait to try it.

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