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Yogi Chai Tea
from the kitchen of Sharmagne Leland-St. John

2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags of Darjeeling tea
1½ cups heavy cream
½ cup golden brown sugar, tightly packed

Using the flat side of a chopping knife lightly crush or bruise the spices.

In medium kettle, combine the spices and water. Over high heat bring to a boil.
Reduce the heat to medium-low, partially cover the pan, and simmer gently for 10 minutes.

Remove from heat. Add the tea bags and steep for 5 minutes. Remove
the tea bags. Add the cream and sugar. Bring tea just to a simmer over high
heat. Stir until the sugar dissolves. Strain the chai into a teapot and
serve hot.

Editor's Note:
Remove the strings and staple from the tea bags and place them next to your
rosebushes in the garden.


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