raising a cup of spicy chai to the New Year

A Happy New Year to all! Is anything better than the first day of a brand new year? The year stretches before us, pristine and optimistic; another day to get it right, I often think to myself. Or, another YEAR to get it right. I wish the very best good fortune and health to all.

This morning, I decided to skip the usual two cups of French Roast and stir up a pan of spicy chai instead . I'm delighted I did - the spiciness of cinnamon sticks, fresh ginger slices, cloves, black and red peppers, and the subtle scent of cardamom pods warmed me right down to my toes. I think I could get used to this calming wake up, rather than the high octane coffee I usually drink far too much of.

I think this could easily be made dairy free by using rice or soybean milk , for those who are lactose intolerant.

Adapted from The Herb Companion

3 cups cold water

4 teaspoons loose black tea

8 cardamom pods, crushed with a knife blade

5 thin slices fresh unpeeled ginger root

8 whole cloves

3 black peppercorns, whole

pinch of red pepper flakes

4 two inch pieces of cinnamon sticks, split with a knife blade or broken up

1 cup milk

3 T. sugar

a 4 inch piece of fresh orange peel

Bring water to a boil in a saucepan. Add the cinnamon sticks, cover the pan, and remove from heat. Let steep for several minutes.

Return pan to heat, uncover, and bring to a boil.

Add the tea, the cardamom pods, ginger slices, cloves, peppercorns and pepper flakes, and orange peel, the milk, and the sugar . Cover the pot and remove from heat. Steep for 5 minutes.

Using a fine strainer or sieve, strain the tea into cups. Discard the spice solids, and garnish with long cinnamon sticks.

Featured on TasteSpotting! Yay!

* What I'm reading:

Strength in What Remains by Tracy Kidder