Chai (Crockpot)

Chai (Crockpot)

Adapted from Better Homes and Gardens Biggest Book of Slow Cooker Recipes Volume 2

6 inches cinnamon sticks
6 slices fresh ginger
1 teaspoon whole cloves
5 cups cold water
1 cup sugar
1 ½ teaspoons ground nutmeg
½ teaspoon ground cardamom
12 tea bags
6 cups milk

Make a spice bag by cutting a 6 or 8 inch square of double thickness cheesecloth. Place cinnamon, ginger, and cloves in center of the cheesecloth; tie closed with a clean cotton string. Or place cinnamon, ginger, and cloves in a small muslin drawstring bag.

In a 3 ½ to 5 quart crockpot combine spice bag, the water, sugar, nutmeg and cardamom.

Cover and cook on low-heat setting for 4 to 6 hours or on high setting for 2 to 2 ½ hours. Add teabags* and milk. Cover and cook for 30 minutes more. Remove spice bag and tea bags, squeezing gently to remove liquid; discard spice bag and tea bags.

Iced Chai: Prepare as directed. Transfer to two 2 quart containers. Cover and chill for 2 to 24 hours. Serve over ice.

*Note: For easy removal, allow the strings of th tea bags to hang over the side of the slow cooker and use the lid to hold the tea bags in place inside the crockpot.

Makes about 12 (8-ounce) servings.

Note: Bylers on Route 8 in Dover is an inexpensive place to buy dried spices.