Earl Grey Chai

This recipe was born on a day off when I could not decide between enjoying my two favorite black tea drinks: masala chai and London fog. I combined some of my favorite elements of each - warm spices, frothed milk, and vanilla - to create this light afternoon pick-me-up. Here, I prepare earl grey tea in the traditional chai method on the stovetop and finish it off with frothed milk which is characteristic of a London fog. I hope you’ll enjoy this East-meets-West black tea drink as much as I do! This recipe can also be easily adapted to whatever you have on hand. No need to run out and buy extra spices if you do not have them already.

Ingredients

Makes 2 servings

1 cinnamon stick

8 green cardamom pods

1 teaspoon fennel seeds

1 heaped teaspoon freshly grated ginger

1 1/2 tablespoon raw sugar or desired sweetener, to taste

1 cup water

4 teaspoons loose leaf earl grey tea (about 2 tea bags, removed from bags)

2 cups unsweetened soy or oat milk, divided*

1/4 teaspoon vanilla extract

Method

1. Begin by placing the dry spices – cinnamon, cardamom, fennel – in a mortar and pestle. Grind the spices to break them down slightly. Do not create a powder. If you do not have a mortar and pestle you can skip this step, but try to cut open the cardamom pods with a knife.

2. Add water to a minimum 2qt size size saucepan and add the spices, ginger, sugar, and water. Heat at medium-high heat and once the water boils, reduce the heat to low-medium and simmer gently for about 5 minutes. Add the loose leaf tea and simmer further for 2 minutes. There should remain just enough water so that the spices and tea leaves remain submerged. You may need to add a bit more water if too much evaporates during the boiling process.

3. Add 1 1/2 cup non-dairy milk, increase heat to medium-high, and bring to a boil. Allow tea to boil to the brim of the saucepan, about 1-2 minutes. Then remove from heat for about 30 seconds. Return to heat and boil once more, about 1 minute further. Once tea boils to the brim for a second time, remove from heat, stir in vanilla extract, and set aside for about a minute. Drain the tea using a fine sieve into mugs or glasses.

4. If desired, prepare frothed milk with 1/2 cup reserved non-dairy milk by heating and using a milk frother. Alternatively shake the heated milk in a small jar until frothy. Top the glasses of prepared tea with the frothed milk and enjoy warm.

Recipe notes

1. My favorite non-dairy milks for chai and in general are unsweetened soy or oat. These tend to froth best as well. Some non-dairy milks may not allow for boiling to the brim, so use the times listed as a rough guide. I’ve had the best experience with these, but feel free to experiment with whatever you prefer. Don’t worry if you’re not able to get your milk to froth. This recipe will taste just as good without it!