There are many variations of chai, but I mostly enjoy a classic chai rendition. I’m old-fashioned like that.
This recipe by Beth of Tasty Yummies has never let me down.
I had quite a collection of teas and spices that were bought even before I started my zero waste journey a year ago. Whoops! I used the tea anyway knowing there’s a good dose of other spices and sweetness in this mix.
I wanted to make quite a bit to last me through the winter break that just started. Yay!
Ingredients:
- Black tea (I used English breakfast as that’s what I had on hand)
- Cinnamon sticks
- Black peppercorns
- Cardamom pods or seeds
- Vanilla bean
- Ginger
- Nutmeg
- Star anise
- Orange zest (I happened to have oranges at home but I usually don’t and just leave this out)
- Cloves
- Honey and / or sugar of preference
Simmer together for approximately 20 minutes, then strain. Alternatively, all ingredients can be packed into a cloth bag or piece of cheesecloth closed tight then removed once simmering is complete.
Refrigerate the chai portion. It can be enjoyed iced, hot, with, or without milk of choice.
I like mine iced with homemade cashew-almond milk. The ratio of chai to milk here is 1:1.
Paired with special sugar cookies on a handmade plate makes it an extraordinary treat.
Peace and love
Kristan
Suffused Supper 