... a rich, flavorful, luscious spiced chai ...
It’s been breezy and drizzly lately outside. Sometimes, like now, it really helps to have something warm to sip and delicately soothe the soul. When it gets cold and damp out, nothing in the world quite beats a comfy chair and a soft blanket fresh out of the dryer, all paired with a hot, delicious cup of something.
One of my favorites is a rich, flavorful, luscious spiced chai.
CAUTION: 100% pure cozy. Deep relaxation may ensue.
It’s fantastic in hot weather, too. Chill it down over ice, add vanilla ice cream and fresh nutmeg, and life is good!
Last year, I was fortunate enough to have traveled around Bath, UK; such a casually elegant, beautiful place, very walkable with tons of history; it was as if ancient Rome and modern Britain had a love child. I distinctly remember going to Chai Walla (check them out, definitely worth the stop!) during one of the hottest heat waves to hit Europe in a while. A creamy, piping hot chai, even in 105℉ weather, was well worth it (despite the weird heatwave). Somehow, in that crazy oven of a long week there, it was just what I needed. Great way to top off my visit to Bath; sitting in a local park, taking in the shade, listening to people’s everyday chatter and the birds singing to each other, while sipping a creamy, flavorful cup of goodness.
(Chai Walla is the real deal; seriously, go go go if you can.)
Such good memories there…
If you find your chai habit taking over a bit lately, it’s also handy to make & keep chai at home.
Does it take long? Not really! The chai can be simmering and steeping while you do other things. Keeping a concentrate in the fridge can save you some time, especially if it’s your morning go-to.
But will it taste as good as the store-bought stuff? You can modify it to your taste and spice level, so it can be customized even better!
Yeah, but it’s more expensive, right? You can make this concentrate and have enough for the week; heat it with the milk at the same time it would take for your reusable mug to be filled at the drive-thru, and it also saves tons of money compared to going to a Starbucks each time to satisfy the habit. Plus, you know exactly what’s going into it!
This is the recipe that I’ve been using lately at home when I’m in the mood for a warm cuppa. It has a sweet Ceylon cinnamon aroma, lots of ginger flavor, and a mild heat, but not too strong.
Modify and play around with it to your tastes!
AuthorGinny ClarkCategoryBreakfast, Drinks, Sides & ExtrasDifficultyBeginnerIn a small dry saucepan, add the first 5 ingredients.
On high heat, toss the dry spices every 7-10 seconds for about 1-2 minutes (you can tell they’re ready by the spice smell in the air). Tossing them constantly over higher heat like this toasts the spices and releases their flavorful oils without them burning.
Then, add the water and ginger slices. Let simmer, covered, for 10-15 minutes.
Add tea bags, and let steep for 10 minutes. Remove from heat, and strain out all the solids.
Pour into a jar, add vanilla bean paste, and stir.
Cool completely and store in the fridge for up to a week.
Per 8-oz serving, use ¼-cup (2-oz.; 60ml) chai concentrate to 6 oz. Plant milk or water (more or less to your taste).
Add brown sugar, raw sugar, maple syrup, or jaggery to sweeten.
These sugars also add a slight natural caramel-y flavor to the tea.
You can also cool the mixture, and freeze in ice cube trays for longer storage! Remove frozen chai cubes from the tray mold and store those yummy lil’ chai cubes in the freezer for 6-months to 1-year.
Ingredients
Directions
In a small dry saucepan, add the first 5 ingredients.
On high heat, toss the dry spices every 7-10 seconds for about 1-2 minutes (you can tell they’re ready by the spice smell in the air). Tossing them constantly over higher heat like this toasts the spices and releases their flavorful oils without them burning.
Then, add the water and ginger slices. Let simmer, covered, for 10-15 minutes.
Add tea bags, and let steep for 10 minutes. Remove from heat, and strain out all the solids.
Pour into a jar, add vanilla bean paste, and stir.
Cool completely and store in the fridge for up to a week.
Per 8-oz serving, use ¼-cup (2-oz.; 60ml) chai concentrate to 6 oz. Plant milk or water (more or less to your taste).
Add brown sugar, raw sugar, maple syrup, or jaggery to sweeten.
These sugars also add a slight natural caramel-y flavor to the tea.
You can also cool the mixture, and freeze in ice cube trays for longer storage! Remove frozen chai cubes from the tray mold and store those yummy lil’ chai cubes in the freezer for 6-months to 1-year.
Notes
Eat & enjoy!
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– Hey! –
Do you prefer your chai hot -or – iced? Dare I say, blended? How strong do you like your chai? Leave a comment down below!
