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.