AWESOME (AND ECONOMICAL) CHAI CONCENTRATE
If you like the refreshing and spicy taste of chai half as much as I do, then you're going to love how easy and good this is! I make up a batch once of twice a month and then enjoy my chai.
Provided by rsarahl
Categories Beverages
Time P1DT5m
Yield 14 oz concentrate, 30-40 serving(s)
Number Of Ingredients 7
Steps:
- Pour condensed milk and spices into the blender and blend on high speed for a few seconds until the milk looks evenly "flecked" with spices.
- Pour mixture into a clean jar or container with a lid.
- Refrigerate at least 24 hours.
- Alternatively, pour mix into ice cube trays and freeze.
- To use concentrate: Brew a strong black tea or strong herbal tea of your choice.
- Stir in 1 frozen concentrate cube or 1/2 to 2 teaspoons of chai concentrate mix per cup of freshly steeped tea.
- Frozen cubes will keep up to one year in the freezer if you pop them out of the trays and store in a freezer bag.
- Concentrate will keep in the fridge for up to 3 weeks.
SPICED CHAI CONCENTRATE
From The Tasty Kitchen site with changes for my taste. This is a little sweeter version, so adjust sweetness to taste. Freezable in ice cube trays.
Provided by gailanng
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the spices and the tea; set aside. Bring the water to a boil and remove from heat. Add the spices and the tea bags then allow the mixture to steep for 15 minutes.
- Strain the mixture into a 4-cup glass measuring cup or large bowl, discarding the spices. Add the sugar, honey and the vanilla and stir until the sugar has dissolved. Pour the mixture into a jar and store in the refrigerator.
- To serve, mix 1 part concentrate with 1 part milk or half-and-half. Heat for a warm beverage or pour over ice to enjoy cold.
SPICED CHAI
Make and share this Spiced Chai recipe from Food.com.
Provided by PalatablePastime
Categories Beverages
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together water and milk in large saucepan; bring to a boil.
- Add cardamom pods, peppercorns, cloves, cinnamon stick, anise, nutmeg, ginger root, and tea.
- Remove from heat and steep for 15-20 minutes, according to how strong you like your tea.
- Carefully strain tea through strainer into another pot to remove spices.
- Stir in honey, mixing well to dissolve; mix in vanilla extract.
- Pour into cups and serve warm, or chill and serve cold.
Nutrition Facts : Calories 128.9, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 63, Carbohydrate 18.9, Fiber 0.1, Sugar 13.1, Protein 4.1
WARM SPICED CHAI
My wife loves chai, but I have never been satisfied with any of the store-bought mixes, so I created my own. -Justin Weber, Milwaukee, Wisconsin
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a spice grinder or with a mortar and pestle, combine cardamom pods and peppercorns; grind until aromas are released., In a large saucepan, bring water to boil. Add cardamom mixture, honey, cinnamon sticks, cloves, star anise and ginger; simmer 5 minutes or according to taste. Remove from heat. Add tea bags; cover and steep 5 minutes., Meanwhile, in a small saucepan, heat milk. Strain tea, discarding spices and tea bags. Stir in hot milk and vanilla. Pour into mugs. If desired, sprinkle with nutmeg.
Nutrition Facts : Calories 102 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
CHAI TEA CONCENTRATE
Convenient (and relatively inexpensive) way to have chai 'lattes' at home. The cardamom can be a bit expensive; try looking in the bulk section of a health food store. If you need to buy a jar of it, don't worry - it will make several batches!
Provided by ave's4cooking
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan; add cloves and boil for 1 minute. Add cinnamon sticks, ginger, cardamom pods, peppercorns, and tea. Allow tea to steep for 6 minutes; strain into a container. Stir brown sugar and vanilla extract into tea and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 58.3 calories, Carbohydrate 13.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.6 g, Sodium 12.6 mg, Sugar 9.1 g
ICED CHAI
Most iced chai lacks that burst of spice flavor that you taste in hot chai. This recipe overcomes that challenge in two ways, and gives you a spicy cup.
Provided by Leena Trivedi-Grenier
Categories Cardamom Ginger Tea Breakfast snack Drink Wheat/Gluten-Free Tree Nut Free Soy Free Peanut Free Vegetarian Non-Alcoholic
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Coarsely crush cardamom pods with a mortar and pestle, then partially grind seeds. Transfer to a plate. Grind peppercorns with mortar and pestle until about medium-coarse; transfer to same plate.
- Rinse a medium pot (about 9" diameter) with water (this helps keep the milk from scorching). Combine milk, cardamom pods and seeds, pepper, and ginger in pot and bring to a rolling boil over medium heat, scraping sides and bottom of pot occasionally with a heatproof rubber spatula. When foam starts to rise, cook 20 seconds, scraping spices from sides of pot (some plant-based milks won't foam; simply cook 30 seconds from boiling). Reduce heat to low to allow foam to die down, then increase heat to medium-low and simmer, scraping bottom and sides of pot occasionally and adjusting heat as need to keep foam from rising, until milk is light tan in color from spices, about 2 minutes.
- Stir in tea and simmer, scraping pot occasionally and adjusting heat as needed, until milk is deep tan and reduced by one third, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids with spatula. (Soak pot in hot water immediately to help with cleaning.) You should have 2 cups chai concentrate; return chai to pot and simmer another minute to reduce further if needed. Add sugar and stir until dissolved.
- Place ice in a large heatproof bowl with a spout or a large heatproof pitcher. Immediately pour hot chai over ice. Stir until ice is almost completely melted (larger cubes may take longer), about 2 minutes. Taste chai and add up to 2 Tbsp. cold water or 1 Tbsp. simple syrup (dissolve 2-4 tsp. sugar in 2 tsp. warm water) if needed. Serve in glasses filled with fresh ice if desired.
- Do ahead: Chai can be made 3 days ahead. Transfer to an airtight container; cover and chill.
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