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Traditionally served piping hot in little clay cups that are discarded after use, chai tea is fun to sip with a meal or dessert. Enjoy it with whipped cream and a sprinkle of ground cinnamon or cocoa.
Cooking time: 1 to 2 hours
41/2 cups (1.1 L) cold water
6 chai teabags
1/2 cup plus 2 tablespoons (125 g) orange or clover honey
41/2 cups (1.1 L) milk
Pour the cold water into the slow cooker and add the teabags. Cover and heat on HIGH for 1 to 2 hours, or until the water begins to simmer. Carefully remove the teabags with a slotted spoon. Turn the slow cooker to LOW. Add the honey and stir until it has dissolved. Add the milk and stir again. Serve the tea immediately or keep it warm in the slow cooker.
YIELD: 12 servings
nutritional analysis: One serving of the basic recipe contains 121 calories; 3 g fat; 5 g protein; 20 g carbohydrate; and .4 g dietary fiber.
Add it! Crush a large knob of fresh ginger and add it to the cold water along with the teabags. Remove when you remove the teabags.