..And a hug around the neck

I've started a movement in my house to step away from convenience food, fast food, processed food and bring the food that goes into my family back to the beginning of where it should be prepared: in my kitchen. It isn't always easy- especially in this rush rush world- but I can control what goes into the food, which keeps my family healthier. I share my recipes with you, so that you, too, can benefit from what I've learned.

10/7/13

Chai Tea Concentrate

Rather than running to Starbucks to get one, keep this made ahead in your fridge.

Ingredients:
5 cups water
3 inches fresh ginger, sliced into coins
2 cinnamon sticks
3 star anise
1 tablespoon black peppercorns
60 cardamom pods
20 whole cloves
1 teaspoon whole coriander
1 orange peel
1/2 cup whole leaf loose black tea (or 18 tea bags)
3/4 cup honey, more or less to taste
1 tablespoon molasses
1 1/2 tablespoons vanilla extract
1 tablespoon fresh lemon juice

Place the water, ginger, cinnamon, star anise, peppercorns, cardamom, cloves, coriander, and orange peel in a wide saucepan and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.

Remove from heat and add in the tea. Let steep for 7-9 minutes, then strain the entire mixture through a fine sieve into a large bowl. Stir in the honey, molasses, vanilla, and lemon juice, then pour into a mason jar or other airtight storage container and store in the refrigerator for up to 1 week (the concentrate may be frozen for up to six months).

To serve
Serve with milk in a ratio of 1:1. To serve hot, heat 1/2 cup chai concentrate with 1/2 cup whole milk or almond milk.

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