Just about every day I have been making a small pot of this chai. It has become so much a part of my Autumn routine (aka ritual) that I brewed a batch sans black tea and brought it to the Calibration Meditation Circle to share on Monday night. It is the exact amount of spice to keep your body warm as we deep-dive into this season’s darkness.
So, I am sharing this recipe again. This time independent of a long blog post.
Chai Spice Mix (makes about 2 cups)
From getcrafty.com, a most awesome website in 2002
3 Tbsp Whole coriander
3 Tbsp Cinnamon stick, broken up into 1/2 inch pieces
2 Tbsp Cardamom pods, whole (best) or seeds can be used
1.5 Tbsp Cloves, whole
1.5 Tbsp Nutmeg, powdered
2 Tbsp Whole Star anise, or seeds can be used
2 Tbsp Allspice whole, 1.5 tbsp if ground
2 Tbsp Whole peppercorns (black or white can be used)
3-4 Tbsp Dried orange peel, 1/2 inch pieces (equals one orange)
2 Tbsp Ginger fresh cut into slivers and dried in the oven
1-3 vanilla bean
Place all spice in a jar and shake up well. Use the vanilla bean whole to flavor the mix. It can be reused and live in the jar for the lifespan of your mix.
If you use fresh orange peel and/or fresh ginger chop up and let dry in slow oven or over night on a cookie sheet before adding to mix.
To prepare, bring to cups of water and 2 T of Chai spice mix to a boil and simmer, covered, for 15 minutes. Turn off heat and add a teaspoon full of a rich loose black tea of your choosing; cover and let steep 3 minutes. I love Yorkshire Gold though the recipe originally called for Darjeeling. I then strain and add a touch of almond milk. You could also choose to strain and add a cup of your favorite milk and a touch of sweetener if preferred.