A Columbian twist on an
Asian classic!
Coffee
Chai
- 4 cups fat free skim or
1% lowfat milk
1 tablespoon instant or freeze-dried coffee
1/4 cup firmly packed brown sugar
3 (3-inch) cinnamon sticks
6 cardamom pods (available in spice section at most supermarkets)
1/8 teaspoon grated nutmeg
1/8 teaspoon ground allspice
4 cinnamon sticks, optional
- Combine all ingredients
in a saucepan. Simmer, stirring to dissolve sugar and instant
coffee, for five minutes over low heat. Don't let the mixture
boil.
- Let the mixture steep
off the heat for 20 to 30 minutes. Pour through a clean sieve
or strainer. Serve either hot or cold. Use optional cinnamon
sticks as stirrers.
Makes 4 servings.
Recipe provided courtesy of the National Dairy
Council.
