1 cinnamon stick
10 whole cloves
1 tablespoon fennel seed
6 green cardamom pods
6 black peppercorns
1 tablespoon minced ginger root
1 bay leaf
4 bags Darjeeling tea
7 cups water
6-12 packets Stevia
1 cup half-and-half
Combine spices, ginger, bay, tea and water in a large pan over medium-high heat. Bring to a low boil, then quickly reduce heat to low and simmer for five minutes. Turn off heat, cover pot, and let steep for 10 minutes.
Line a sieve or colander with cheesecloth and set over a large bowl. Pour tea mixture into sieve, straining out solids.
Add Stevia and half and half, whisking to combine.
Transfer to a pitcher and serve warm, iced or blended.
Store chai in the refrigerator for up to three days.
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