Most chai is either too sweet or too spicy for my tastes. However, it is a very healthful drink filled with natural compounds that have health-promoting properties. So I looked around for recipes and fiddled with some to come up with a drink that is mildly spicy and can be adjusted to one’s own level of sweetness desired. Just typing this recipe fills my senses with its robust aroma!

• 1 cup of bulk green tea leaves plus 2 Tbsp. of bulk black tea leaves
• 2 Tbsp. dried chopped ginger (I found this at a natural food store)
• 1 Tbsp. cinnamon chips broken into small pieces (put 2 sticks in a small zip lock bag and hit several times with a rolling pin to break into small pieces)
• 1 Tbsp. whole cloves
• 1 Tbsp. whole cardamon seeds (also found in a natural food store)
• 2 teaspoons whole anise star seeds (from natural food store – can purchase in bulk)
• 2 teaspoons whole black peppercorns

• Mix the tea and spices
• Add 2 Tbsp. of the blend to 2 cups of liquid in a small saucepan. I use one cup of unflavored soymilk and one cup of water if I am going to serve it hot.
• I use 3 Tbsp. of mix and 2 cups of soymilk if I am going to chill it with ice cubes.
• Simmer gently for 20 minutes and then strain out the tea leaves and spices. (Try to keep from boiling.) Don’t skimp on the time of simmering. Sweeten to taste with honey.
• This recipe makes enough for 32 cups of chai and fits into a 4x6 plastic bag.
• The teas and spices all have components with cancer-fighting activity, so feel free to enjoy this traditional drink from India often.