Myra’s Dionysus Restaurant delicious chai recipe.
Myra always had a good palate for spices. I had forgotten how good this recipe is until one day recently I was craving Chai and just had to make it.
Remember to channel your inner Myra when you make this Chai. It may feel like there are a lot of spices in it but I assure you, with your first sip, you’ll understand her mastery of the perfect blend of ingredients. I think the better the black tea, the better it will taste, but if all you have are some Lipton Tea bags, it’s still delicious.
There is a lot of “sludge” after it boils for 15 minutes. I wasn’t very patient and didn’t wait for the spices to sink to the bottom before I tried to strain it. I recommend waiting for 15 minutes or so.
Use half chai and half of your favorite milk and warm it up. Yum.
Myra’s Chai
Equipment
- 1 sauce pan
- measuring cup and spoons
Ingredients
- 6 cups water
- 1/4 cup black tea leaves (OR 12 regular size tea bags, such as Lipton)
- 2 TBLS cardamom pods
- 2 TBLS ground ginger
- 2 TBLS ground cinnamon
- 1 teas. whole cloves
- 1 teas. whole black peppercorns
- 6 star anise
- 1/4 cup white sugar
- 1/2 cup honey
- 2 teas. vanilla extract (optional)
Instructions
- Put all of the ingredients in a pan and bring to a boil.Turn the heat down to medium high, and boil for 15 minutes. Stir every so often, it will try to boil over if you have the heat too high.
- Turn the heat off and let the solids settle (15 minutes or so), strain out as much as you can. Add the vanilla at this point if you like.Store in the refrigerator. Use 1/2 milk and 1/2 Chai and heat to serve.
