Chai Tea

The chopping cup grinds the spices perfectly for this traditional milky tea beverage. While it is delicious hot, use our recipe for a tasty iced version. Makes about 16 ounces


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½ teaspoon whole black peppercorns ¼ teaspoon whole cloves 1 whole cinnamon stick 1 star anise pod 2½ cups half-and-half (for a non-dairy version, use soy milk) ¾ cup water ½ teaspoon pure vanilla extract 1 - ½ x ½-inch piece of fresh ginger, peeled ¼ teaspoon orange zest 6 black tea bags (Darjeeling or Ceylon is recommended) 2 tablespoons honey

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Put the peppercorns, cloves, cinnamon stick and star anise into the chopping cup fitted with the grinding blade. Pulse 2 to 3 times to chop on High, and then process on High until finely ground, about 45 seconds. Reserve. In a small saucepan set over medium-low heat, bring the half-and-half, water, vanilla and ground spices to a boil. Once mixture comes to a boil, stir in the ginger and orange zest. Let mixture simmer 10 to 15 minutes. Add the tea and let simmer 5 to 6 minutes. Strain the mixture, squeezing all of the liquid out of the tea bags, and then stir the honey into the strained liquid. If serving as a hot tea, serve immediately. If serving the chai as an iced beverage, first bring the tea to room temperature. Stir to combine and then fill one standard (12 to 14 cube) ice cube tray with the chai. Reserve the remaining chai (about ¾ cup) in the refrigerator until chai ice cubes are frozen (at least four hours, or overnight). Once chai ice cubes are frozen, put half* of them into the travel cup and then add the reserved chai. Fit with the blending blade. Run on High for about 25 to 30 seconds, or until homogenous. Serve immediately. * Keep the remaining chai ice cubes in a resealable plastic bag in the freezer for the next time.

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