Cold water
A piece of ginger, minced
Cinnamon sticks
Star anise
Ground nutmeg
Cardamom seeds (remove the pod and keep only the seeds)
Cloves
Allspice seeds
Tea bags (About 40 g/1 ½ oz of loose black tea)
Honey
Espresso
2% M.F. milk
Put the water, ginger, cinnamon, star anise, nutmeg, cardamom, cloves, and allspice in a slow cooker.
Cook for 8 heures (or overnight) at low, or 4 hours at high.
Add the tea and infuse for 15 to 20 minutes.
Filter the preparation. Add the honey and mix well.
Pour a simple or double espresso shot and add 30 to 60 ml (2 tablespoons to ¼ cup) of the chai tea mix. Heat the milk and pour into the dirty chai.
The mix can be kept in the refrigerator for 1 week.
