Proper Chai

TASTIER

VEGETARIAN

GLUTEN-FREE

Makes five 8-ounce servings

Here’s a hot, spicy drink that’s best on a fall weekend. Don’t use fat-free milk here—the drink needs a little dairy fat to enrich its texture.

4 bags plain black tea

3 tablespoons granulated white sugar

Two 4-inch cinnamon sticks, broken into large pieces

One 1-inch ginger knob, peeled and chopped

8 white or green cardamom pods, crushed in a garlic press or with the side of a chef’s knife against a cutting board

2 star anise pods

⅛ teaspoon table salt, optional

Boiling water

2 cups whole or low-fat milk

1. Place the tea, sugar, cinnamon sticks, ginger, cardamom pods, star anise, and salt, if using, in a 32- to 34-ounce French press. Fill with boiling water, stirring until the sugar dissolves. Set the plunger and lid in place without pressing down. Steep for 1 hour.

2. Heat the milk in a small saucepan over medium-low heat until bubbles fizz around the edge of the milk.

3. Press the plunger of the press down, then pour the infusion into the milk and stir well. Serve hot.

Voilà! It’s easy to run out of milk. Consider buying a few cartons of shelf-stable, no-refrigeration milk to use in a pinch. They’re often available in the supermarket’s drink aisle. Just make sure you keep those expiration dates in mind.