Prep 5 mins
Cook 0 mins
Tea merchant Bill Waddington of St. Paul’s TeaSource shares his recipe for Chai. Found at splendidtable.com. This must 'sit' for a day before using.
- Mix the spices and condensed milk thoroughly. Refrigerate at least 24 hours.
- Brew a strong black tea, or Rooibos for an herbal chai. Stir in 1/2 to 2 heaping teaspoons of chai concentrate mix per cup of freshly steeped tea. Enjoy!
Very pleasant taste, not overly spiced as some chai blends can be. I used unsweetened condensed milk because I don't like sweet tea; and it was great! I inceased the cinnamon (I love cinnamon) and decreased the cloves somewhat. Nice recipe Evelyn.
I am so happy to find your recipe! This was my favorite flavor of liquid coffee creamer and now I can only find the powdered version. (Darn CoffeeMate â€“ get me addicted then quit making it. ;-) ) The level of spices is just right to my taste however they did not all dissolve completely â€“ especially the nutmeg. Perhaps I needed to grate it finer. I made a reasonable facsimile of fat-free and sugar-free condensed milk using a tweaked version of Sweetened Condensed Milk Substitute and while it is thinner, it is practically sin free. Doing the happy dance here â€¦ ;-)
It's now 12:40 am and I'm having a bout of insomnia. I had tagged this for the 1-2-3 game and it seemed perfect for this occasion. I was right, it's wonderful. I have had the mix (with unsweetened non fat evap milk) for a couple of days. I used vanilla Rooibos as the tea base (don't need any caffeine now!) and it's simply delicious as well as comforting with a slightly over-poured 1 tsp of mix in a mug of tea. Think I'll head back up to bed now. Thanks ev.