Make Your Own Chai Tea

HalfPint added about 1 year ago

This isn't exactly what you are looking for but I absolutely love it and it's really easy to do:

http://www.oregonlive.com...

It's a concentrate made with sweetened condensed milk and some ground spices, mixed together. Just brew your tea and stir in a spoon or two of this concentrate. That's it. I put this concentrate into little half pint mason jars and gave them as gifts to family and friends across the country. The balance of the spices is just right for me, but you can definitely adjust to suit your own palate.

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biggreencookbook added about 1 year ago

thanks! that might work! do you know if it has to be refrigerated or not?

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HalfPint added about 1 year ago

Yes, I keep mine refrigerated and I would suggest that your mom do the same. It can be unrefrigerated for a few days in the mail as long as it's not summer. Just make sure to clean and sterilize the jar and lid before adding the concentrate. I almost never mail any food during the summer months unless it's going overnight express. Or you can send her the spice mix and have her add it to condensed milk.

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Merrill is a co-founder of food52.

added about 1 year ago

You could try this recipe, mixing the crushed spices with some loose black tea and putting it all in a jar. Your mom could just brew the chai herself and add milk. http://www.food52.com/recipes...

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LE BEC FIN added about 1 year ago

this recipe looks excellent to me with one caveat. Cardamom is essential to great chai imo. I believe from her ingredients- that she MEANT cardamom pods but wrote coriander pods instead. I think this because a) there is no such thing as coriander pods and b) she already lists coriander seeds. So if you make the recipe with cardamom pods as the first ingredient, i think it looks correct and likely tasty!

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Sasha (Global Table Adventure) added about 1 year ago

This is a relatively simple recipe - just steep and go - and it's also something you could mix and let her steep as desired. http://globaltableadventure...

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