My Oregon chai recipe







Out of all the Chai's I've tasted, the Oregon Chai is my favorite. It's a little more americanized than others, but it's unbelievably addicting. If you're going to attempt to brew it yourself, here is a recipe I developed thru trial and error. It took a few tries, but I actually compared it to the Oregon Chai served at my local gourmet coffee shop, and I couldn't taste a difference. Of course I did my research on the net, and picked the coffee shops brains for a few secrets! It's certainly far cheaper than $2.75/cup and all the ingredients can be found at a typical supermarket. Please send your comments, questions and suggestions to totaltraxx@aol.com. I'm looking forward to hearing from someone. Enjoy!



(4) 1 1/2 in. slices fresh ginger (use vegetable peeler)
(1) 2 in. cinnamon stick
(4) whole cloves
(1) heaping demitasse spoon powdered cardamom
(1) 6 in. vanilla bean (cut up into 1 in. pieces)
(1) dash nutmeg
(1) heaping Tbsp. sugar
(1/4) cup honey
(3) Bigelow Darjeeling Blend tea bags
(2) cups H2O
(2) cups milk

Bring 2 cups of water to a boil and toss in teabags then all other ingredients in order above. Reduce heat and simmer about 5 minutes stirring occasionally. Add milk and bring to boil, then take off heat. Strain through strainer or coffee filters and serve hot or in a tall glass filled with ice.

Refrigerate unused portion. To reheat, you may either heat any conventional way, or froth with cappucino maker!