Tea and Poetry
from the kitchen of Brandy Allen
Heat a medium saucepan over high heat. Add water, cinnamon stick, cloves, cardamom pods, allspice, black peppercorns, fennel seeds, vanilla bean and ginger. Bring to a boil and add the tea bags or leaves.
Reduce the heat to medium-low and simmer gently for 7-10 minutes, depending on how strong you'd like the tea and spices. It will turn a deep burgundy color and reduce slightly. Add milk (oat milk or almond) and sugar or honey and stir. Raise the heat to high (or allow the milk to come to a boil on its own. Reduce the heat to medium and simmer for another 5 minutes.
When ready to serve, raise the heat to high and allow it to come to a rolling boil for 1-2 minutes, depending on how 'cooked' you like the milk. If you'd like, use a ladle to aerate the chai to deepen the flavor and make it creamier. Pour into cups through a strainer and add more sweetener if desired.
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