Tea House Chai Concentrate |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Allen Mayer says at his tea house in Ottawa, Canada, they now serve their own chais. Here's how they do it. For a mocha chai, use chocolate milk instead of white. For herbal chai, replace the Darjeeling with 1 tsp. each of chamomile, fennel seed and peppermint. This can be halved or doubled! Ingredients:
2 teaspoons black peppercorns |
2 teaspoons fresh gingerroot |
6 cardamom pods |
10 inches cinnamon sticks |
3 teaspoons whole cloves |
8 cups water |
8 teaspoons tea (darjeeling, or herbal, rooibis, or your choice) |
1 teaspoon vanilla |
3 teaspoons honey |
hot milk |
ground cinnamon (to garnish) |
chocolate milk |
1 teaspoon dried chamomile |
1 teaspoon fennel seed, crushed |
1 teaspoon dried peppermint |
Directions:
1. Crush together the black pepper, ginger root, cardamom, cinnamon stick, and cloves in a coffee grinder or food processor(just pulse, do not grind to a powder).
2. Add to 8 cups of water. Bring to a boil, reduce heat to medium and cook for 10 minutes.
3. Add 8 teaspoons of tea. Allen uses Darjeeling OP. Steep for 8-10 minutes. Stain out the spices and tea. Add 1 teaspoons of vanilla and 3 teaspoons of honey, or sweeten to taste. Enjoy!
4. This can be refrigerated for weeks.
5. Heat up as needed and add an equal amount of hot(Allen steams his) milk. Top with ground cinnamon.
6. Note:.
7. For a mocha chai, use chocolate milk instead of white.
8. For herbal chai, replace the Darjeeling with 1 teaspoons each of chamomile, fennel seed and peppermint.
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