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.)