Chai, a spiced milk-and-tea blend that hails from India, is popping up in a variety of versions in coffeehouses all over America. Here’s a chocolaty-rich way to tap into the craze.
1 cup boiling water
2 tea bags containing black tea, such as orange pekoe, Darjeeling, English breakfast, or Lapsang souchong
⅓ cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1 ½ teaspoons vanilla
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
Frozen whipped nondairy dessert topping, thawed (optional)
LACTAID® Reduced Fat 2% Lactose-Free Milk
- Pour the boiling water over tea bags in a large saucepan. Cover and let stand 3 to 5 minutes. Remove tea bags. Stir in sugar and cocoa powder.
- Cook and stir over medium heat just until mixture just comes to boiling. Stir in LACTAID® Reduced Fat 2% Lactose-Free Milk, vanilla, cinnamon, ginger, and cardamom; heat through. Do not boil.
- Pour into cups. If desired, top with a dollop of whipped topping.
Nutrition information does not include optional ingredient.
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