T’Mihn’s Cooking Corner: Hot Spicy Cha’i

T’Mihn’s Cooking Corner: Hot Spicy Cha’i

CookingSpicy Hot Chai
If there’s one Vulcans are known for, it’s tea. It’s nice if the tea is spicy, but it’s even better when it’s hot and spicy. I was surprised to see how many types of tea Earth had, and with so many varieties, it would take me a year to try them all. One of my favorites is this tea recipe below. Later I will include an Ethiopian variety. I hope to send some of these teas home.
This recipe calls for fresh or whole spices,but the dry,  ground version is acceptable as well.
1 (2-inch) piece of fresh ginger, cut into thin rounds
2 (3-inch) cinnamon sticks
10 whole cloves
10 cardamom pods ( can be the green or black ones)
3/4 teaspoon whole black peppercorns
7 cups water
6 bags black tea (or six teaspoons of your favorite loose red or black tea.)
1 1/2 cups low fat liquid coffee creamer (can use dairy, soy, or almond milk)
2/3 cup packed light brown sugar
Combine all the spices, ginger, cinnamon sticks, cloves, cardamom, peppercorns and water, in medium saucepan. Bring to a boil. Reduce heat to medium; partially cover pan. Heat for 10 minutes. This will infuse the house with a wonderful smell too. You can add more or less spices to taste. I personally like extra cinnamon.
Add the tea bags or leaves; steep for 5 minutes. Once fully steeped, stir in the liquid creamer(or milk)and sugar. Heat through once more,srain tea into teapot and pour into cups for serving.
NOTE: You can leave out the milk and sugar if you like.

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