Chai

And now for something completely different: how I make chai. Whack together (clockwise from the top)fennel, nutmeg, alspice, star anise, cardamom, pepper, cloves, cinnamon and ginger... which didn't make it into the picture *shrug*.  The rest of it is all there.  I love nutmeg's pattern inside a clove, and star anise is just beautiful.

Make with the grinding.

Toss the entire mess over a flame with some butter to bloom the spices for at least 5 minutes, whacking it back and forth occasionally.  Try not to singe eyebrows when inhaling lovely fragrance. 

When you can't wait anymore, glug in some water.

Simmer it for as long as you can stand it -- 10 or 15 minutes at least.  If you want to make it caffeinated, tip in some leaves about 3 - 5 minutes before you think it's done.

Strain out the big bits and let the little ones settle to the bottom of the container.

Get around the marvelous stuff as quickly as possible.  I add cream and sweetner prior to snarfing.

Ya know, it took an entire mug to get me through this post?  I should go have another!