The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making: A Cookbook / Alana Chernila,

Featured Recipe: Chai

Makes 6 cups

• 5 cups water
• 1/4 cup roughly chopped unpeeled fresh ginger
• Three 4-inch cinnamon sticks
• 3 whole cloves
• 4 cardamom pods
• 3 black peppercorns
• One 1-inch circular slice unpeeled orange
• 4 black tea bags, regular or decaffeinated
• 1/4 to 1/2 cup honey, to taste
• 1-1/2 to 2 cups milk (low-fat or whole), to taste

Combine the water, ginger, cinnamon, cloves, cardamom, peppercorns, and orange slice in a medium pot. Partially cover the pot, bring the mixture to a boil, reduce the heat, and simmer for 15 minutes.

Take the pot off the heat, add the tea bags, cover, and steep for 5 minutes. Put a strainer over the bowl and strain the liquid. Add the honey to taste. To store the chai in the refrigerator or freezer without milk, do so now. Otherwise, return the tea to the pot, add the milk, and reheat.

Chai will keep in a covered container for five days with milk and for two weeks without milk. To freeze, omit milk and freeze in a freezer-safe container for up to six months. Thaw in refrigerator and heat with milk on the stove.

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