This recipe comes from the much-lauded Vancouver restaurant. While you’re waiting for your food to come out of the kitchen, steamy cups of chai are one of the many complimentary treats they pass out. This recipe is not set in stone—feel free to add orange peel, black pepper, maybe star anise or cardamom. If I’m not going to consume the entire batch at once, I make it, omitting the milk, and refrigerate the excess, adding the milk when I reheat. It keeps in the fridge for around three days.

• 12 -15 green cardamom pods
• 5 1/2 cups water
• 1 1/2tsp fennel seeds
• 6 tsp sugar
• fresh ginger – to taste
• 5 orange pekoe teabags
• 3/4 cup milk

In a kettle or large pot combine water, cardamom pods, fennel, sugar, and ginger. Stir once, then bring to a boil on medium high heat. As soon as water starts to boil vigorously, add teabags. Stir once and boil for 1 minute, or 1 1/2 minutes for slightly stronger tea. Using a spoon, remove teabags and place in a bowl. Discard later.

Reduce heat to medium and add milk. Heat for 30 – 45 seconds, turn off heat.