I discovered the recipe for this wonderful Chai Tea Mix a couple of years back via Posie Gets Cozy.
Since I cannot currently find her original post to link to, I am going to cut and paste from the word document a I created so I wouldn't have to go searching every time I wanted to make this.
These are Alicia's words:
The beauty of
this recipe is its flexibility. You can adjust any of the spices to your taste
and even eliminate one altogether. I love the genius of adding candied ginger
instead of fresh (which obviously won't keep) or powdered (which can make the
resulting tea murky.) The red peppercorns are optional because they are quite
expensive but I do love to add them for their holiday color, especially when
paired up with the green cardamom pods.
The recipe
below makes enough Chai to fit into a 1/2 pint canning jar and is easily
multiplied out for larger batches. I try to collect jars and old tins
throughout the year to fill. You can also use small bags or
make your own from scraps of cloth. The possibilities are endless!
Chai Tea Mix
Recipe
Makes about 12-16 teabags
Makes about 12-16 teabags
12 green
cardamom pods
1/2 teaspoon whole red peppercorns (optional)
1/2 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 4-inch cinnamon stick
3 tablespoons chopped candied ginger
1/2 cup loose black tea
1/2 teaspoon whole red peppercorns (optional)
1/2 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 4-inch cinnamon stick
3 tablespoons chopped candied ginger
1/2 cup loose black tea
Preheat oven to
350°
With a sharp
knife, split the cardamom pods in half. Place in a pie tin along with the
peppercorns, fennel, coriander, cloves and cinnamon. Toast in the oven for
about 5 minutes, or until the spices are fragrant. Remove and cool.
Crush spices
lightly with a rolling pin or in a mortar and pestle. You may have to crumble
the cinnamon stick with your hands.
In a bowl, toss
the spices, candied ginger and tea together until blended.
Spoon into your
container of choice (mason jar, cello or parchment or waxed paper bags, vintage
tea tin, etc.) Include fillable tea bags and brewing instructions.
Alternatively, you can fill each tea bag with approximately 1 tablespoon of the
chai mix and tie it loosely to close. (But that's a lot of work if you're
making several batches!)
Brewing
Instructions
tea for one
tea for one
1 cup of water
1/2 cup of milk
1 tablespoon of Chai Mix placed into a tea bag
Sugar or honey to taste
1/2 cup of milk
1 tablespoon of Chai Mix placed into a tea bag
Sugar or honey to taste
Bring the water
to a boil and add the teabag. Turn off the heat and let steep for about 5
minutes. Add the milk, turn on the flame and reheat until hot. Remove from
heat, discard teabag, sweeten to taste, enjoy!
This recipe is
based on one by Maria Helm Sinskey. I've made
several changes in the proportions and the brewing instructions, and added the
red peppercorns, but the basic concept is hers.
Happy Tea Drinking!
Thanks for visiting!
Shanna :)