Chai Tea Mix

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      Chai Tea Mix

      1 piece (1 inch/2.5 cm) gingerroot, peeled
      1 large orange
      4 sticks (each 3 inches/8 cm long) cinnamon
      1 cup(250 mL) black tea leaves (such as Darjeeling)
      24 green cardamom pods, crushed
      12 whole cloves

      Slice ginger into 1/8-inch (3 mm) thick slices; arrange on rack. Using
      vegetable peeler, peel orange rind (avoiding white pith); add to rack. Let
      dry at room temperature until brittle, about 24 hours.

      In bowl, break rind and cinnamon sticks into 1-inch (2.5 cm) pieces; add
      ginger, tea leaves, cardamom pods and cloves. Mix well; spoon into
      decorative airtight bag or jar. (Make-ahead: Store for up to 2 months.)


      2 cups (500 mL) each milk and water
      1/4 cup (50 mL) Chai Tea Mix
      Granulated sugar (optional)

      In saucepan, bring milk and water to boil; remove from heat. Stir in Chai
      Tea Mix. Cover and steep for 5 minutes. Strain into warmed mugs. Stir in
      sugar (if using) to taste.

      Makes 4 servings.


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