2 cinnamon sticks, broken into smallish pieces
15 whole black peppercorns
12 whole cloves
seeds from 6 cardamom pods
¾ tsp (4 ml) ground ginger
1 pinch freshly grated nutmeg
3 cups (750 ml) whole milk
3 tbsp (45 ml) dark brown sugar
½ tbsp (22 ml) loose black tea, or 3 teabags
ƒ cup (75 ml) Irish whiskey
- Combine all spices in a spice grinder or mortar and pestle. Grind mixture to a fine powder.
- In a medium saucepan, combine spices, milk, sugar and tea. Bring to a low boil, reduce heat and simmer for 10 minutes. Remove from heat and let stand for 5 minutes. Strain into a pitcher, discarding solids. Rinse out saucepan and pour chai back in. Stir in whiskey. Slowly warm over low to medium heat until just steaming. Divide between 4 mugs, top with a grating of nutmeg and serve immediately.