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Chai Mix

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Yields about 1/2 cup.

  • by from Fine Cooking
    Issue 30

  • 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

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