Description
I developed this recipe while operating my own coffee and tea house. It is as close to Oregon Chai as you can get.
Ingredients
- FOR THE CHAI POWDER:
- 1 Tablespoon Ground Cinnamon
- ½ teaspoons Ground Cardamom
- 1 teaspoon Ground Cloves
- 1 teaspoon Ground Ginger
- ¼ teaspoons Gound Nutmeg
- ¼ teaspoons Ground Black Pepper
- _____
- FOR THE CHAI:
- 2 teaspoons Chai Powder (From Above)
- 4-½ cups Water
- 1 Tablespoon Honey
- ⅓ cups Brown Sugar (or White)
- 1 Tablespoon Vanilla Extract
- 8 teaspoons Loose Leaf Black Tea Divided Into 2 Tea Sacs (or Substitute 8 Tea Bags)
Preparation
Mix the spices together to make the chai powder. Add 2 teaspoons of this chai powder to a tea sac. Put the remaining powder into a baggie or jar for later use.
Put the water in a 2-quart saucepan and bring it to a full rolling boil. When the water is boiling, set the black tea sacs (bags) along with the tea sac with 2 teaspoons of chai powder in the water and turn off the heat. Cover and let steep for 15 minutes. Remove tea sacs from the water and add the honey, sugar, and vanilla; stir until dissolved. This chai concentrate mixture will keep in the fridge for a week or so.
To make a chai tea latte, simply mix one part chai concentrate to one part milk and then either heat it or pour it over ice. I also make something called Chai-der out of this mixture. It is one part chai concentrate and one part apple juice. Heat it up and you will be drinking the best apple cider you have ever had. Great if you have a cold. Cheers.
