When it’s -16 for the high in Northern Minnesota you feel like snuggling up on the couch with a warm blanket and hot chocolate while watching Lifetime movies all day. In reality, I found myself meal planning for the week and I came across this recipe for Chai Tea. I had almost all of the ingredients on hand, so I made a couple of substitutions and 30 minutes later I was sipping a homemade chai tea latte and my kitchen smelled heavenly. (There was no couch or Lifetime movie – come on, I have a busy 1 year old to chase! But sipping this latte was almost as good.)
I’ll cut to the chase because by now you may be wondering…what do I need to make my very own chai?
This recipe came from one of my favorite books, “The Homemade Pantry” by Alana Chernila. If you are interested in making your own cheeses, yogurt and buttermilk, this is the book for you. I have yet to dive into homemade dairy products, but one day I’m going to. Meanwhile, I’m excited to pull out my chai this week and have hot tea in the mornings and iced lattes in the afternoons.
- 5 c water
- ¼ c chopped, unpeeled fresh ginger
- 2 large cinnamon sticks
- ½ tsp ground cloves or 3 whole
- ½ tsp freshly ground nutmeg (I subbed this in. Original recipe calls for 4 cardamom pods)
- 3 black peppercorns
- 1" slice unpeeled orange
- 4 black tea bags (I used Stash brand, Earl Grey)
- ¼ c honey or to taste
- whole milk (as desired for lattes)
- Place water, ginger, spices, and orange in sauce pan and bring to a boil. Allow to simmer over low heat for 15 minutes.
- Remove from heat and add tea bags. Allow to steep for 5 minutes.
- Pour tea through a mesh strainer into a spouted bowl and stir honey into tea.
- Refrigerate for up to 2 weeks.
- Add milk to tea (about 1 part milk, to 2 parts tea) and heat or serve iced.