The tea lover, that is . . .
It's no secret that I love tea and my very favorite type of tea is chai. Many tea companies (including my favorite company Not Just Tea) now make chai and you can pay a pretty penny for a box of twenty tea bags. But really all traditional chai is is a spiced black tea.
I've thought about making my own chai for a while not but never really got around to it. Until today when my sister, who loves chai as well, called me to ask for the ingredients to make it at home since paying $5 a cup for it at Starbucks is not a good look. So I googled and came up with this: Awesome (and Economical) Chai concentrate. Now, I have lots of black tea around here which I don't like to drink because it's pretty bland on it's own so I was excited to give this recipe a try.
by rsarahl
1 day | 5 min prep
SERVES 30 -40, 14 oz concentrate
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg or grated nutmeg
1 (14 ounce) can condensed milk (I used vanilla soy milk)
strong black tea or herbal tea (regular or decaf)
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg or grated nutmeg
1 (14 ounce) can condensed milk (I used vanilla soy milk)
strong black tea or herbal tea (regular or decaf)
- Pour condensed milk and spices into the blender and blend on high speed for a few seconds until the milk looks evenly "flecked" with spices.
- Pour mixture into a clean jar or container with a lid.
- Refrigerate at least 24 hours.
- Alternatively, pour mix into ice cube trays and freeze.
- To use concentrate: Brew a strong black tea or strong herbal tea of your choice.
- Stir in 1 frozen concentrate cube or 1/2 to 2 teaspoons of chai concentrate mix per cup of freshly steeped tea.
- Frozen cubes will keep up to one year in the freezer if you pop them out of the trays and store in a freezer bag.
- Concentrate will keep in the fridge for up to 3 weeks.
Okay, admittedly, I didn't wait 24 hours. I just shook it up and put some in my tea. (I used two tablespoons but I'll bet that by the time I let it sit for the recommended 24 hours, I won't need as much). It was delicious! It tastes *just like* some of the brands I've tried at a fraction of the cost. And had I actually used condensed milk, I'm sure it would have been a little piece of creamy, wonderful tea heaven. :D
Photo Credit: "how about a heavenly cup of Chai this Sunday afternoon" by uteart on Flickr.com
3 comments:
This post had me thinking about chai for the past week or so. I finally bought some today. I've never had chai but it sounds delicious. I'll try it with vanilla coconut milk and see how it goes.
I love chai! I need to try out that recipe! Oh and I went to college with the founder/owner of Not Just Tea, Jenna Jackson!
Thanks for sharing a great recipe. Can't wait to give it a try
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