Delicious Almost-Instant Chai
photo by MinatheBrat
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
12 ounces
ingredients
- 1 (12 ounce) can evaporated milk
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon ground black pepper (I usually double this amount, personally)
directions
- Place milk and spices into a very clean jar, shake to mix and chill.
- Let set for 24 hours for optimum flavor, though I have used it immediately because I was impatient.
- The longer it sits, the stronger the flavors get, and it will last for a few weeks in the fridge.
- Use 2-3 Tablespoons per cup with your favorite tea and sweeten with your favorite sweetener. I'm partial to green tea and honey myself.
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Reviews
-
I was surprised at how close this was to the real thing. I love Chai Tea so I just had to try this one! I chose to use this as a coffee creamer so I added a few Tbsp. of sugar to sweeten it and left out the pepper. I'd like to try Honey as a sweetner next time and try this in green tea as suggested. I liked it and would make this again. Thank's again for posting!
RECIPE SUBMITTED BY
MinatheBrat
Tempe, 41
<p>One of my biggest passions is for cooking. As a Personal Chef, I feel very fortunate that I get to work doing something that I love. I enjoy helping people gain more satisfaction from what they eat by working within their dietary requirements and restrictions to come up with meals that they enjoy from both taste and health aspects. <br /> <br />I love learning about food! Cookbooks are some of my favorite reads. So much of society and culture is involved with what people eat, and learning about their food is learning about them, as a culture now, as a history of a people, all the way to the individual. I find that really thrilling. <br /> <br />I'm originally from NY and I grew up in town that has a very large Italian and Asian population, so getting great ingredients for Italian and Asian food was no problem. I grew up with miso soup, my mother's garden grown tomatoes sprinkled with fresh basil, fresh mozzerella, some salt, pepper, olive oil and maybe some balsamico. My family is of mixed descent, so that we ate everything from spaetzle to chapatis! I've lived in the Southwest, where I had access to a wonderful array of Mexican ingredients and teachers, and I enjoyed delving into that cuisine. I've lived in the Deep South and had Cajun Grandmothers teach me their Gumbo, red beans and dirty rice. I'm so grateful for the wonderful diversity of this country, that we have people from all over willing to share their food and friendship. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt= /></p>