Packed with the seasonal flavors of cloves, cardamom and nutmeg, this latte is not just tasty, but also aromatic. The sensory experience gets even better when you pair the spice-filled drink with crispy Chocolate Ganache Sandwich Cookies. The combination forms a pleasing balance of sweet and spicy, crunchy and smooth.
Makes 4 servings
- 2 cups water
- ¼ cup honey
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
- 3 orange pekoe tea bags
- Three ¼-inch-thick slices fresh peeled gingerroot
- 4 whole cloves
- 1 3-inch cinnamon stick
- 1 teaspoon ground cardamom
- Dash grated nutmeg
- 2 cups skim milk
- Whipped cream, for garnish
- Freshly ground nutmeg, for garnish
In a medium saucepan, bring the water to boiling. Add honey, sugar and vanilla, tea bags, gingerroot, cloves, cinnamon stick, cardamom and nutmeg. Reduce heat and simmer 5 minutes, stirring occasionally. Add milk and bring to boiling. Remove from heat.
Place four layers of cheesecloth in strainer. Set strainer over bowl. Strain tea through cheesecloth twice.
Serve chai hot in mugs. Garnish each serving with a dollop of whipped cream and a sprinkle of freshly ground nutmeg.