I adore the rich, spicy flavor of chai. This drink is thousands of years old and legend has it that the first recipe was created by a king in Siam. Families throughout the Indian sub-continent have passed down chai recipes that are unique to their own tastes.
Chai isn’t a super-secret code word. It’s Hindi for tea. Most recipes include black tea, milk, and spices. You can find all sorts of spices in chai, from peppercorns to cinnamon. The more adventurous palates will love the ‘hotter’ blends. The wonderful part of this tea is that anyone can enjoy it and tailor the drink to their tastes.
Recently, the Oregonian posted a recipe for homemade chai concentrate. The recipe is simple and can be store in the fridge for up to six months. The concentrate makes up to 28 cups of chai. Personally, I’m not sure that would last six months around here.
The basic recipe for powdered chai mix is just as easy, though not quite as flavorful as the liquid concentrate.
Ã‚Â Powdered Chai Mix:
- 1 cup dry milk
- 2 cups French vanilla dry creamer
- 2 cups sugar
- 2 teaspoons each: cinnamon, ginger, cloves
Mix all of the ingredients well and store in a ziptop bag. Add to 8 ounces of hot tea, a tablespoon at a time until it suits your taste. To help the mix dissolve faster, run through a food processor until the mix is a fine powder. Always add to hot tea; it will clump otherwise.
Like your chai a bit spicier? Add up to a teaspoon of chipotle powder.
photo credit: Katherine