The best chai

Chai Recipe

The bonus to cooking seasonal food this time of year is that your house smells goooood. Cook up this chai concentrate recipe and you'll want to cozy up with a blanket and a good book!

I got this recipe from a coffee shop in Seattle, then I doctored it up to my liking. I use nut mylk rather than dairy, so I had to make it a little less spicy. Dairy is cooling and will slightly mute some of the spice--like the black pepper, clove and cinnamon. 

This makes a huge batch of chai. What I do, is make a big batch to use as concentrate. I refrigerate it and then heat with mylk when I want to have it. Most of the ingredients are in the photo, with the exception of ginger root, vanilla, and a sweetener. 

I got this recipe from a coffee shop in Seattle, then I doctored it up to my liking. I use nut mylk rather than dairy, so I had to make it a little less spicy. Dairy is cooling and will slightly mute some of the spice--like the black pepper, clove and cinnamon. Here is the recipe:

2 L filtered water
2 inch ginger root (or more), clean and sliced into coins
12 whole star anise
1 tsp black peppercorns
3 tsp cardamom (decorticated)
10 whole cloves
1 tsp orange granules
6 tsp cinnamon (I use chips/chipped)
1 tsp nutmeg (freshly grated)
3 tsp vanilla extract
sweetener of your choice, amount of your choice
10 tsp black tea or early grey tea

Bring water to boil. Grind or crush whole spices and add all ingredients except tea. Reduce heat. Let simmer 20 minutes. Remove from heat. Add tea. Steep 2-4 minutes. Strain. When making a cup, use equal parts concentrate and milk/mylk.

This is a huge, I say huge, batch of chai. What I do, is make a big batch to use as concentrate. I refrigerate it and then heat with mylk when I want to have it. Most of the ingredients are in the photo, with the exception of ginger root, vanilla, and a sweetener. 

Enjoy!