Caspar cookbook: CASPAR CHAI

Caspar Chai is a simple variant
of a popular India-inspired drink.
This recipe makes about 6 quarts of
chai concentrate.

In an 8-quart stainless or enamel pot
-- aluminum need not apply --
add the following to 6 quarts
of good-tasting water :

Cup broken CINNAMON sticks

Cup whole CARDAMOM

Cup fine chunk GINGER
or half chunk, half raw sliced thin

Cup ORANGE PEEL

25 CLOVES

2 fresh ground NUTMEGS

common additives: Black Peppercorns, Black Tea

The better the ingredients, the better the Chai

     Cover the pot, stir the ingredients and bring to a boil, being watchful that it doesn't boil over. Reduce heat and simmer for at least three hours, stirring occasionally -- on top of the woodstove is perfect. It doesn't hurt to let it simmer longer. Let the hot liquid steep with the solid ingredients overnight.
     Strain and refrigerate the concentrate. It keeps for three or four weeks.
To make chai from chai concentrate:
     Mix equal parts of concentrate and milk or milk substitute -- we like vanilla hemp milk -- and heat gently until it almost boils. Add a little vanilla extract if you like. Sweeten to taste with honey or sugar, and serve. Yum.

original recipe by Michael and Damiana Potts