Chai Mix — A great fall gift!
  • 4 (4-inch-long) cinnamon sticks, broken into pieces
  • 2 whole star anise
  • 5 tablespoons cardamom pods
  • 2 tablespoons whole cloves
  • 1 tablespoon coriander seeds
  • ¼ teaspoon whole black peppercorns
  • 1 teaspoon ground ginger
  1. Place the cinnamon sticks, star anise, cardamom pods, cloves, coriander and peppercorns in a dry skillet over medium heat. Toast and toss for 3 minutes. Remove from the heat and cool for 3 minutes. Transfer to a mortar and pound briefly with the pestle to crush. If you don’t have a mortar and pestle, crush with a rolling pin on a piece of waxed paper. Transfer to an airtight container and add the ginger.
  2. When ready to use, place 2 heaping teaspoons in a small saucepan with 1 cup of milk and 2 teaspoons of brown sugar. Place over medium heat just until the mixture bubbles around the edges. Remove from the heat, cover and steep for 10 minutes. Meanwhile, brew 2 cups of Darjeeling tea. Strain the spiced milk into the hot tea. Serve immediately.
Recipe by The Tennessee Magazine at