Years ago I made a chai tea recipe, and it was soooo good, but I lost it, and I haven’t been able to recreate it or find the original. What I liked about it was that the flavors weren’t muddled, and the tea itself was a clear, dark golden brown. I found this one in my notes the other day, and I still think this wasn’t it, but I guess it’s close enough so I’m documenting here in case I don’t ever find the one I loved.
And yes, I know chai = tea, so calling it chai tea is redundant, but that’s popular practice here in the US anyway. So….
Iced Chai (Tea)
Ingredients
- 4 cups water
- 8-16 tsp loose Earl Grey tea use your favorite (see Notes at end of recipe)
- 8 cinnamon sticks, broken up
- 1 tsp black peppercorns crushed
- 8 pods cardamom crushed
- 2 tbsp coriander seeds crushed
- 2 tsp anise seeds crushed
- 2 tsp allspice crushed
- maple syrup, honey, or stevia to taste
- almond milk or milk of your choice
Instructions
- Boil water.
- Add loose tea and steep for 2 minutes. Strain through a fine sieve.
- Reheat tea and add spices.
- Transfer to a pitcher, cover, and steep overnight.
- Strain again through a fine sieve. Stir in sweetener to taste.
- Serve over ice. Stir in milk as desired.
Notes
My favorite Earl Grey tea is Mariage Freres’ Earl Grey French Blue. However I am not always able to find it here. Next recommendation would be TeaSpot’s Earl of Grey. After that I pretty much buy whatever I find at my local international store — they have quite a selection — Harney and Sons’, Taylors of Harrogate, Stash, etc., etc. Use your favorite.
Tried this recipe?Let us know how it was!
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