In the 30 years I worked in the food industry I was lucky enough to travel the world over. As a lover of Chai, I’ve tried every imaginable combinations of tea and spice. I like my Chai really spicy. Bhakti from Boulder, CO is my favorite US concentrate, but I can’t get it in Texas. Sooooo…I set about concocting my own brew.
If you like your Chai less spicy, you can adjust this recipe or simply add more milk. I prefer my morning tea with Oat or Soy milk.
When I have a jar of honey that has crystalized a bit on the bottom, I pour my chai into the jar and let it dissolve, mmmmm.
1 Gallon Water
3 Tablespoons Cardamom Seed, decorticated
3 Heaping Tablespoons Whole Cloves
3 Tablespoons Cinnamon Chips
1 Tablespoon Black Pepper Corns
1 lb Fresh Ginger, Sliced
6 Black Tea Bags
I start by slicing up the ginger - nothing fancy, just hack the hands into pieces so the juice can be extracted. Put your ginger in the pot and add your gallon of water. Add the remaining spices and bring to a boil. Reduct heat to low and simmer for 30 minutes. I add my black tea bags when there are just a couple of minutes left. After turning the heat off, I put the lid on and let the whole pot steep overnight. The yield is about 2.5 quarts.
Add your milks and a splash of honey and you are ready for the day!
I buy my spices in bulk from Frontier Co-op. They offer a member discount and free shipping for purchases over $50. Their quality and consistency is fantastic.
This size batch lasts me a week. I have a container where I keep all of the spices measured and ready to brew. If you buy in bulk that makes it super convenient - just be sure to use an airtight container.
Mesquite Bowl in photo was a gift from Tolly’s Turnings at the Dripping Springs Farmers Market.
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