Decaf Chaiwalla Chai

• 3 cups water
• 20 grams finely grated fresh ginger
• 3 teaspoons decaf orange pekoe tea or 3 teabags
• 3 whole green cardamoms, roughly ground
• 1/4 teaspoon whole fennel seeds, roughly ground
• 1 inch whole cinnamon stick
• 1 tiny star anise seed pod (not the whole star)
• 1 1/2 cups whole milk (3.25%)
• 2 tablespoons raw cane sugar

1. Bring the water and finely grated ginger to a full rolling boil in a pot at least twice the volume of your chai, as it tends to like to boil over. Turn down to medium high, or a brisk simmer, for 2 minutes.
2. Add the tea bags or loose tea. Simmer for 5 minutes.
3. Add the roughly ground cardamom pods and fennel, the anise and the cinnamon, along with the milk.
4. When the chai comes to a boil, and froths up to the top of the pan (usually about 5 minutes or so), turn the timer on for 7 more minutes.
5. Add the sugar, and strain this wonderful steaming yumminess into two mugs.
6. The times set in this recipe are quite exact. I have a crappy electric stove, and I turn it to 6 on the dial. If you find you have less than two standard mugs of chai when you're done, then you can simmer on a little lower heat, or for a shorter time period. If it is too watery, then simmer longer or on higher heat until you find the perfect chai! You can also play with the sugar quantity. Also - you can double, triple, quadruple this recipe -- just watch the sugar content as it may need less overall, and the time it takes to boil will be longer.

water, ginger, decaf orange pekoe, green cardamoms, whole fennel seeds, cinnamon, milk, cane sugar

Taken from food52.com/recipes/26186-decaf-chaiwalla-chai (may not work)