Indian
Sticky Chai
Popular on Food52
3 Reviews
judy
February 24, 2021
I have experimented with chai spice myself for many years. Spice combinations are sure a personal preference. I leave out the cinnamon and peppercorn, but keep all the rest. I really like licorice and cardamom so add extra. I cannot tolerate tea leaves, so I have been using in in Roiboos red African herb tea for several years now. I guess I am saying, don't be afraid to mix it up or modify to taste. I also do not add the honey. I keep the spice blend in a jar in the freezer, adding a small spoonful to my cup with some honey and pouring over the hot water. It steeps with the rooibos, and has a wonderful mellow flavor. I generally do not add milk, but if I have evaporated milk I will add a dollop of that. So good. Thanks for this recipe.
A. R.
December 7, 2020
Delicious! I couldn't find the exact types of cardamon or pepper, so I substituted rainbow peppercorns and black cardamon. I made 6 jars and used one for taste-testing. 5 will be the first batch for teachers (along with the Torrone recipe also in this collection) - a little sweet and spicy chai and a dark chocolate candy - sweeten up anyone's day. I rolled up cheesecloth and tied it with bakery twine and tied that to the jars for a sieve in case someone doesn't have a fine mesh strainer at home!
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