Dave’s Chai Recipe

Single (coffee mug/1.5cup/~426ml) serving of Dave’s Chai

Required hardware:
Microplane/zester/cheese grater (for grating whole nutmeg)
Kitchen scale for following exact weights (optional)

Spice ingredients:
3-4 cardamom pods (1g)
2 big allspice berries or 3-4 smaller berries (0.3-0.4g)
3 whole cloves (0.2g)
1 star anise pod broken up into bits (1.5g)
4 white peppercorns (0.1-0.2g)
4 black peppercorns (0.1-0.2g)
1 inch/2.5cm piece of ceylon cinnamon stick (preferably, looks kind of like a cigar on the inside) or cassia stick (roughly 1g-1.5g or 1/2 a typical stick)
1-2 juniper berries (0.2g)
1/8tsp (.5ml) ground ginger or slice of fresh ginger (1.5g)
1/8tsp (.5ml) fennel seed (0.1-0.2g)
Whole nutmeg (for grating on top at the very end)

Other ingredients:
1.5 cup (~426ml) filtered water
1tbsp (15ml/4g) ceylon black tea
1tsp (5ml/10g) organic sugar
1tbsp (15ml) organic unsweetened soy milk

1.) Crush spices except for ginger and whole nutmeg with the botom of a heavy glass in a small sauce pot

2.) Heat the sauce pot to medium-low heat for a couple of minutes until the spices become fragrant, shaking a few times

3.) Add 1.5 cup of filtered water, add ginger, cover and bring to a boil

4.) Reduce to a simmer for 3 minutes, covered

5.) Bring back to a rolling boil, covered

6.) Once boiling, remove from heat and add 1tbsp (4g) of ceylon black tea

7.) Stir and let steep for 4 minutes, covered

8.) Add 2 level tsp (10g) organic sugar and stir

9.) Add 1tbsp (15ml) unsweetened plain soy milk and stir

10.) Filter over a sieve and pour through a funnel into your cup

11.) Grate a bit of whole nutmeg over the top with a fine microplane/zester