Iced Ginger Chai


  • 2 quarts water
  • ½ cup finely chopped fresh ginger (I leave the skin on)
  • 10 pods cardamon
  • 10 whole black peppercorns
  • ½ teaspoon fennel seed
  • ¼ cup organic loose rooibos tea
  • 5 whole cloves

1. Place all ingredients in a pot and bring to boil 2. Reduce and leave pot on stove with mixture at a rolling simmer for 30 minutes 3. Turn off heat; allow mixture to remain in pot overnight to continue steeping without heat 4. Strain mixture into a 1 quart mason jar --you will have between 3...

View full recipe at SpringPad


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