Killer Chai Recipe The key to great chai is great spices. This recipe is a little labor intensive, but if you like chai it’s well worth the trouble. You will need a fine mesh strainer and a mortar and pestle. Ingredients: Loose Assam or Darjeeling tea Spices: the spices I use these days I get from Burlap and Barrel burlapandbarrel.com Royal Cinnamon – powder Wild Mesquite – powder (I know, this is not Indian, but it’s a great addition) Pemba Cloves Smoked Star Anise Cloud Forest Cardamom Seeds Nyanza Vanilla Powder (or a good vanilla extract) Stone Nutmeg Zanzibar Black Peppercorns Fresh ginger For my 24oz. teapot (2-3 cups) here is my formula (it scales proportionately if you are making more or less): Put 12 oz water and 12 oz milk (of whatever kind) in a pan, heat to around 180 degrees (if you are using regular milk be careful not to boil!), leave it on a low flame In the mortar and pestle: ½ Star Anise 4 peppercorns 8 cloves A pinch of cardamom seeds A piece of nutmeg, about ¼ of a small stone Grind all this well. Add these spices to the hot water, along with a healthy sprinkle of the cinnamon, the wild mesquite, and the vanilla powder, and then add 3 thin slices of fresh ginger. After 5 minutes add 3-4 tablespoons of the loose tea Let that steep on the low flame for 5 more minutes and then strain into the pot, sweeten to taste, and your chai is ready!