Chai Mix
by Robert Wemischner
Yields about 1/2 cup.
4 Tbs. ground cinnamon (or 8 cinnamon sticks, each about 3 to 4 inches long)
2 Tbs. cardamom seeds (if using whole pods, remove any papery pods)
1 Tbs. whole black peppercorns
8 whole star anise
Process all the ingredients in a spice grinder until finely ground.
Serving Suggestions
The Chai mix is traditionally used to prepare a fragrant addition to a cup of brewed robust tea: Add 1 Tbs. of the spice mix to a cup of milk along with 1 Tbs. of sugar and beat the mixture to a froth; strain the milk to remove the spices before adding it to tea. The same mix enlivens a turkey breast (use 1/2 Tbs. for each pound of meat and coat it before roasting) and adds a warm Southeast Asian glow to a beef-noodle soup.
photo: Scott Phillips
From Fine Cooking 30
, pp. 57
December 1, 1998