Slow Cooker Chai Tea
15 slices fresh ginger root (about 3 ounces)
3 Watkins Cinnamon Sticks (3 inches)
25 Watkins Whole Cloves
15 cardamom pods, lightly crushed
3 Watkins Whole Peppercorns
3-1/2 quarts water
8 individual black tea bags
1 can (14 ounces) sweetened condensed milk
Place first five ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place spice bag and water in a 5- or 6-qt. slow cooker. Cook, covered, on low 8 hours. Discard spice bag.
Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in milk; heat through. Serve warm. Yield: 12 servings (3 quarts).
Tip: Need a funnel in a pinch at a picnic, camping, fishing? Cut the top third off of a plastic soda/water bottle and use it.
Tip: Need a funnel in a pinch at a picnic, camping, fishing? Cut the top third off of a plastic soda/water bottle and use it.
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