Making a chai recipe
As I am working on my tea sommelier certification, I have to come up with a chai recipe, list the ingredients, and send it in for my teachers to try. I have been working on my recipe for a couple days wondering if I should whole ingredients or powdered. I love the smell of whole cardamon, but I hate using cinnamon sticks because they are so damn expensive. Then I get caught up on whether I should use maple syrup or honey to sweeten my chai.
Last week when I came home from work I made myself a chai. I just threw some ingredients into a pot, strained it, and drank it. It was the best chai I've ever had but I didn't write down what I put into it. I thought I would remember. I didn't. Everything I've made today taste like garbage. I think I make the best chai when I'm making it for pure enjoyment instead of an assignment.
Here is what I remember:
2 cups of coconut milk
2 black tea bags ( I used english breakfast. I love my darjeeling too much to experiment with it.)
1 teaspoon of cinnamon
1 teaspoon of pepper
1/4 teaspoon of cardamon (3 -4 cardamon pods)
1/4 teaspoon fennel
2 pieces of crystallized ginger
2 tablespoons of maple syrup
(sometimes I add a few shakes of red pepper to give it more of a kick)
Give it a whirl. If you like it I'm happy and you're welcome. If it is a disaster. . .well. . I'm sorry.