I know, I know… sorry in advance as it’s been about a YEAR since I promised to post our Chai Tea recipe (*blush*)!! Dave made a batch of his perfected chai tea today, which reminded me, “Holy cow, I still need to post this recipe!” Sorry to those of you who have been waiting — I do read your emails with the request! Now, wait no longer! :)
We love the spice mixture of chai tea, and most often drink it latte style over ice, but this can be enjoyed as simply a warm cup of tea or a warm latte — very enjoyable come fall and winter! And it’s so easy to make, it also makes a great gift. I love packaging up all of the ingredients with directions and a large mug as a fabulous thank you or Christmas gift. Enjoy!
Makes About 8 Servings
6 1-inch pieces of fresh ginger root
6 cinnamon sticks, snapped in half
10 green cardamom pods
8 black peppercorns
15 whole cloves
1 Tbsp whole fennel seeds
1/2 tsp ground allspice
2 tsp fresh orange zest/peel
8 cups filtered water
5 organic black tea bags (we use Darjeeling)
Pure liquid stevia, to taste (we usually do about 2 tsp of Stevita brand)
Unsweetened organic almond milk (optional)
1.) In a medium sauce pan, combine spices and water over High heat. (I tie them all off in an organic unbleached coffee filter with kitchen string.) Bring to a boil for 5 minutes. Remove from heat, cover, and let steep for 15 minutes. Add the tea bags, return to a boil, remove from heat, cover and let steep for 15 additional minutes.
2.) Remove tea bags and spices — if necessary, strain tea mixture thru a stainless steal mesh strainer. Enjoy immediately for plain chai tea; stir in desired amount of almond milk for warm chai latte; or cool on counter top until room temp, combine with half part almond milk, and serve over ice for iced chai latte. Sweeten with stevia as desired.