Ingredients
2
teaspoons cardamom pods
6
tea bags black tea (about 2 tablespoons loose tea)
4
cups cold water
4
cups whole milk
2
teaspoons whole allspice
1
teaspoon whole cloves
1/2
teaspoon whole black peppercorns
2
cinnamon sticks, broken in half
1
piece (1 inch) peeled gingerroot
1
cup vanilla-flavored syrup or honey
Preparation
With rolling pin or mortar and pestle, crack open cardamom pods to release seeds. In 4- to 5-quart slow cooker, place pods and seeds in.
Cut paper label from strings on tea bags; tie strings of bags to keep attached and place in cooker. Add remaining ingredients except syrup.
Cover; cook on High heat setting 3 hours.
Remove tea bags. Stir syrup into chai. Cover; cook 10 to 15 minutes longer or until thoroughly heated. Carefully ladle chai into cups, to avoid whole spices.
