Chai Tea Mix

1 piece (1 inch/2.5 cm) gingerroot, peeled
1 large orange
4 sticks (each 3 inches/8 cm long) cinnamon
1 cup(250 mL) black tea leaves (such as Darjeeling)
24 green cardamom pods, crushed
12 whole cloves

Slice ginger into 1/8-inch (3 mm) thick slices; arrange on rack. Using
vegetable peeler, peel orange rind (avoiding white pith); add to rack. Let
dry at room temperature until brittle, about 24 hours.

In bowl, break rind and cinnamon sticks into 1-inch (2.5 cm) pieces; add
ginger, tea leaves, cardamom pods and cloves. Mix well; spoon into
decorative airtight bag or jar. (Make-ahead: Store for up to 2 months.)


2 cups (500 mL) each milk and water
1/4 cup (50 mL) Chai Tea Mix

Granulated sugar (optional)

In saucepan, bring milk and water to boil; remove from heat. Stir in Chai
Tea Mix. Cover and steep for 5 minutes. Strain into warmed mugs. Stir in
sugar (if using) to taste.

Makes 4 servings.