Ingredients
-
4 1/2
-
1
-
1
-
7
-
2
-
5
-
1
-
1/2
-
1
-
10
-
-
-
-
-
Directions
Spiced Chai Concentrate,From The Tasty Kitchen site with changes for my taste. This is a little sweeter version, so adjust sweetness to taste. Freezable in ice cube trays.,used local honey and homemade brown sugar. The spices were lightly crushed to release their oils and flavor. That orange zest option was the icing on the cake. I like my ratio of chai/tea-to-milk more like 75/25 and used half coconut milk and half heavy cream. Nice zip to it and I needed it this busy morning earlier today! Made for Best of 2013.,WOW, I have a new favorite morning tea now. Truly delicious, with the perfect amount of spiciness. I could really taste the peppercorns in the chai. Although I tried the chai with milk the first few times, I drank the rest with water and enjoyed it far more- just a personal preference. Next time I will just mix in the water into the bottle with the chai mixture, and I will be sure to quadruple the amount I make (I doubled the recipe and it still disappeared so quickly!) [Reviewed for BEST OF 2012]
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Steps
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1
Done
|
Prepare the Spices and the Tea; Set Aside. Bring the Water to a Boil and Remove from Heat. Add the Spices and the Tea Bags Then Allow the Mixture to Steep For 15 Minutes. |
|
2
Done
|
Strain the Mixture Into a 4-Cup Glass Measuring Cup or Large Bowl, Discarding the Spices. Add the Sugar, Honey and the Vanilla and Stir Until the Sugar Has Dissolved. Pour the Mixture Into a Jar and Store in the Refrigerator. |
|
3
Done
|
to Serve, Mix 1 Part Concentrate With 1 Part Milk or Half-and-Half. Heat For a Warm Beverage or Pour Over Ice to Enjoy Cold. |
