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Originally published July 11, 2007 at 12:00 AM | Page modified July 11, 2007 at 2:01 AM

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Recipe: Iced Chai Tea

Serves 4 to 6

4 cups water

½ teaspoon whole cardamom

6 whole cloves

2 tablespoons chopped fresh ginger (see Kitchen Note)

1 cinnamon stick

½ teaspoon whole coriander seeds

½ teaspoon whole black peppercorns

1 heaping tablespoon loose black tea, preferably Darjeeling

1 cup milk

Sugar or sweetener to taste

Ice cubes

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1. In a medium saucepan, combine water, cardamom, cloves, ginger, cinnamon, coriander and peppercorns; bring to a boil. Stir in tea leaves, reduce heat to low, cover and barely simmer for 10 minutes. Strain, cool at room temperature, then chill in refrigerator.

2. Stir milk into tea and sweeten to taste. Pour into tall glasses filled halfway with ice cubes.

Times Kitchen Note: Because the spiced tea is going to be strained, the fresh ginger doesn't need to be peeled. But wash well to remove any grit before slicing and chopping the ginger.

From "The Ultimate Liquor-Free Drink Guide" by Sharon Tyler Herbst

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