There’s nothing – and I do imply nothing – that compares with steeping entire spices and tea leaves to make an genuine pot of aromatic, spicy, candy do-it-yourself chai.
I’ve loved loads of powdered chai in espresso outlets and I’ve brewed my very own a number of occasions with chai-flavored teabags and mixes. I’m warning you now, when you’ve made actual chai you’ll by no means be as pleased with the opposite variations.
I heard about my brother-in-law’s do-it-yourself chai for a number of years earlier than it lastly labored out for me to pattern it at their home.
In case you recall, this is similar sister and her husband who launched me to Spanish Cafe con Leche after they visited Spain nearly 15 years in the past. After they inform me that one thing is scrumptious, I are likely to consider them.
Now that I’ve had an opportunity to make Jason’s recipe for myself, it most actually doesn’t disappoint. I’ve been making this simple chai in doubled and tripled batches for years now and I really like having a jar or two stashed within the fridge.
Served with a plate of Almond Bars, a steaming cup of chai (or an iced chai latte) turns into a day snack that nobody turns down.
You’ll want the next components to make this recipe:
- cardamom pods
- entire cloves
- cinnamon stick
- recent ginger
- black peppercorns
- bay leaf
- free black tea leaves
- half and half
- gentle brown sugar or honey
Place the cardamom, cloves, cinnamon stick, ginger, peppercorns, and a bay leaf in a medium measurement saucepan.
Add the water and convey to a boil. Permit this to boil for five minutes. Take away from the warmth and steep for 10 minutes.
Add the tea leaves and return to a boil. (I like to make use of English Breakfast tea when making chai.) Scale back the warmth and simmer on medium for five minutes.
Add the half and half and the sugar. Stir for a few minute, over low warmth, till steaming.
Pour via a advantageous mesh strainer right into a teapot, mugs, or glasses. Chai will be served heat or chilly. It’s a refreshing deal with when served icy chilly and poured over ice.
Pour any remaining chai combination into small jars to retailer within the fridge. Reheat or get pleasure from chilly, as desired.
The recipe doubles completely and is a terrific method to make and preserve a number of days price of morning chai able to drink with just some minutes of warming on the range or within the microwave.
It will make a terrific soiled chai with a shot of espresso within the morning. In case you choose espresso, strive including a beneficiant splash of the chai combination to your subsequent cup.
Home made Chai Latte
Questioning how one can flip this chai recipe into a superbly frothed heat or iced latte? It’s simple as pie. (Really, it’s an entire lot simpler than that, as there is no such thing as a pie crust making concerned right here!)
Merely froth the milk or half and half earlier than pouring it into the steeped chai focus. I’ve used this frother every day for nearly ten years now when making my morning espresso and it really works nice for chai lattes too.
You can also make Vanilla Coffee Syrup at dwelling, utilizing just some widespread components and no preservatives or synthetic flavors. It takes lower than 5 minutes to stir collectively the syrup and it tastes higher than any store-bought choices.
Servings: 2 servings
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Place the cardamom, cloves, cinnamon stick, ginger, peppercorns and bay leaf in a medium measurement saucepan. Add the water and convey to a boil. Permit this to boil for five minutes. Take away from the warmth and steep for 10 minutes.
Add the tea leaves and return to a boil. Scale back the warmth and simmer on medium for five minutes. Add the half and half and the sugar. Stir for a few minute, over low warmth, till steaming. Pour via a advantageous mesh strainer right into a teapot or mugs.
Energy: 94kcal · Carbohydrates: 6g · Protein: 2g · Fats: 7g · Saturated Fats: 4g · Polyunsaturated Fats: 0.4g · Monounsaturated Fats: 2g · Ldl cholesterol: 21mg · Sodium: 60mg · Potassium: 131mg · Fiber: 2g · Sugar: 3g · Vitamin A: 222IU · Vitamin C: 1mg · Calcium: 103mg · Iron: 1mg
initially printed 1/20/13 – recipe notes and photographs up to date 6/22/23