I have approximately thirteen things I need to share with you today. And as usual, they are all scattered around in my head, awaiting their moment to be blogged. The most delicious of which is this homemade chai recipe.
I went to the Farmers Market this past weekend and scored some killer deals, which I will further share in detail with you later on tomorrow. However, while I was there, I also scored some delicious homemade chai. I’ve been eager to make my own for awhile, but just haven’t gotten around to it for one reason or another. Well, at $7 a bottle, I found my reason. Because it was delicious, I had to buy it.
There is something about the sweet, flavorful, smoothness of a homemade chai recipe that just sends a jolt of goodness down my spine. And thus, my body forced me to buy the expensive, but very well packaged, bottle of chai. But then, in my usual “make it at home” tantrum that I throw after a purchase like that, I decided to put the petal to the metal and get to work at brewing my own.
$7 a bottle! Are you crazy!?
So here’s what I did.
First, I bought my herbs and spices from the health food store (available in bulk): cinnamon sticks, cloves, whole black peppercorns, dried ginger, cardamom pods, allspice berries, nutmeg, and rooibos tea. Per batch, I figured that the spices equated to about $2. Then I got to work on the most amazing homemade chai tea recipe.
Homemade Chai Tea Recipe
You will need:
– 6 cinnamon sticks
– 15-20 allspice berries
– 5 cardamom pods
– 15 cloves
– 25 black peppercorns
– 2 teaspoon of dried ginger (less if you like it less spicy)
– A wee bit of freshly grated nutmeg (1/8 tsp.?)
– 6 tablespoons of rooibos tea, or 6 rooibos tea bags, or 6 darjeeling tea bags
– 1 tablespoon vanilla
– Sweetener of choice (quantity depending on how sweet you like your chai!) I use 1/4 cup sucanant
Step One: Using a mortal and pestle, or whatever means necessary, gently crack the spices (excluding the cinnamon sticks and ginger). Then, combine the cracked spices, the cinnamon sticks, the ginger, and 6 cups of filtered water in a pot.
Step Two: Bring the water to a boil and allow it to slowly simmer for 25 minutes.
Step Three: Strain the tea to remove all the spice and herb sediment. Add the vanilla. Then, mix in your sweetener. Honey would work wonderfully for this, as does rapadura. I found that 1/4 cup of rapadura per batch was just about the right sweetness for my taste. Could this homemade chai recipe be any more delicious? The question was rhetorical. The answer is no.
Step Four: Store the homemade chai in your refrigerator! Mmm. It’s like having a latte stand right there in your fridge, whenever you need one! Note: This is a gallon sized mason jar – to give you an idea of the overall yield.
So how do you serve this homemade chai tea recipe, you ask? Well, I combine the concentrate and raw milk at a 1:1 ratio. Use slightly less milk if you like a spicier chai. Then, I add a few ice cubes, shake it around, and bam. Iced chai tea latte.
What’s that? You want it hot? Easy! Simply combine the milk and the chai together and heat the mixture up slowly on the stove in a saucepan. Then, sip and enjoy.
This might have been the easiest thing I’ve ever made.
And it cost me less than $2. I could probably even cut the cost more if I bought the spices in larger bulk.
$2 people! That’s less than one 12 oz. chai tea latte from Starbucks! And this recipe makes enough for, heck, I don’t know how many, a dozen? Depending on what size of glass you use.
Sometimes I make little ones, just as a little pick me up.
Sometimes I make big ones. Because I want to.
Sometimes I make two big ones. Because it’s been that kind of a day.
Let me tell you my three favorite things about this homemade chai tea recipe. Actually, four things.
1. It’s inexpensive. This saves me from splurging at Starbucks.
2. I get to use an all natural sweetener vs. the sugary syrup that Starbucks uses (no offense, Starbucks).
3. I get to control the spice, and the sweetness, to my liking.
4. I get to use my raw milk vs. the ultra-pasteurized milk that Starbucks uses.
And while I do love the Farmers Market, and I do love the wonderful farmers there, I think I’ll stick with making this wonderful chai concentrate at home. And now that I’ve started, I doubt I’ll ever stop. What’s better than having a lovely mixture of this in your fridge at all times?
I’ll tell you what’s better.
A NIKON D70.
- 6 cinnamon sticks
- 15-20 allspice berries
- 5 cardamom pods
- 15 cloves
- 25 black peppercorns
- 2 teaspoon of dried ginger (less if you like it less spicy)
- A wee bit of freshly grated nutmeg (1/8 tsp.?)
- 6 tablespoons of rooibos tea, or 6 rooibos tea bags, or 6 darjeeling tea bags
- 1 tablespoon vanilla
- Sweetener of choice (quantity depending on how sweet you like your chai!) I use ¼ cup sucanant
- Using a mortal and pestle, or whatever means necessary, gently crack the spices (excluding the cinnamon sticks and ginger). Then, combine the cracked spices, the cinnamon sticks, the ginger, and 6 cups of filtered water in a pot.
- Bring the water to a boil and allow it to slowly simmer for 25 minutes.
- Strain the tea to remove all the spice and herb sediment. Add the vanilla. Then, mix in your sweetener.
- Store the homemade chai in your refrigerator! Mmm.
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