Chai Spiced Tea
2-inch piece fresh ginger, sliced
skin of 1 orange, white pith removed
4 cinnamon sticks
1 tablespoon black peppercorns
1 tablespoon whole cloves
1 tablespoon cardamom pods
8 star anise
Place the ginger slices and orange zest in low oven until dried.
Add dried orange skin and ginger, with cinnamon sticks, peppercorns, cloves, cardamom pods and star anise in food processor, and process until it begins to make a powder. There should still be small pieces of spices. Be careful not to over-heat your food processor. You may have to let the machine rest, in-between blending.
For every mug of Chai, we use ½ teaspoon of this chai powder and a dash of maple syrup.
Place the milk in a pot on the stove, add the chai powder and maple syrup to taste. Slowly bring to boil, letting the spices infuse to the milk. Strain before service.