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Mugi-Chai: A Japanese twist on masala chai tea


Makes 8 – 10 servings

2 cups mugicha (brewed extra dark)
1 (1 1/2-inch) piece cinnamon stick
5 green cardamom pods, lightly smashed
6 whole cloves
1/2 star anise
3 quarter-sized coins fresh ginger
2 teaspoons honey, or more to taste
whole milk, to taste

1. In a medium saucepan, mix together the mugicha, cinnamon stick, cardamom, cloves, star anise, and ginger together.  Bring the mixture to a boil over medium heat.  Turn the heat off and allow it to steep for 15 minutes.

2. Stir in the honey.  Strain into a tea pot for serving, or straight into tea cups.  Add milk to taste.