Well, while recognized as “chai” (which simply means tea), this is really black tea mulled with whole spices and warmed through with coconut milk. Something to bring you to the kitchen on a dripping morning, an excuse to stare off through the window to take in the colors above the rooftops. Finish the cup with a dash of cinnamon on top and you’ve got a compelling start to the day.
3 anise pods
8 cardamom pods
1 cinnamon stick
1/2 inch square of fresh ginger, thinly sliced
12 black peppercorns
2 bay leaves
6 cups water
3 bags black tea (or 3 tablespoons loose leaf tea)
1 can full-fat coconut milk
Add all spices and water to a large stock pot, then bring to a boil. Turn heat down and allow to simmer for five minutes. Turn off the heat and add the black tea. Steep for 10-20 minutes, depending on how strong you like your tea. Strain and return liquid back to the pot. Add the coconut milk and reheat. Serve as is, lightly froth if you desire, add in honey to each steaming cup if you prefer, sprinkle ground cinnamon and cloves over the top if that’s your thing. Serves 6-8.