Spicy Chai Tea Recipes

Steps:

• In a food processor, combine all dry ingredients; cover and process until powdery. Store in an airtight container in a cool, dry place for up to 6 months., To prepare 1 serving: Dissolve 3 tablespoons mix in 3/4 cup of boiling water; stir well. Dollop with whipped cream if desired.

Steps:

• Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.

Steps:

• Bring 4 cups water and the almond milk to a boil. Remove from the heat and add the tea bags. Let steep for 10 minutes. While the mixture is still warm, stir in the spiced rum and agave.
• While the tea is steeping, whip the cream to soft peaks.
• Remove the tea bags and ladle the spiked chai into serving cups. Top with a dollop of whipped cream and a dusting of ground cinnamon.

Steps:

• Bring to a boil spices in water, then simmer 20 minutes.
• Add tea for 5 minutes no longer it will be to bitter!
• Strain.
• Add sugar and milk stir to dissolve.
• Drink Up!
• Or cool and add ice for a refreshing summer drink.
• Cheers!

Steps:

• Combine the tea bags, peppercorns, cinnamon sticks, ginger and 4 cups water in a large saucepan. Bring to a simmer over medium heat. Add the almond milk and sugar. Reduce the heat to low and allow to simmer gently for about 10 minutes.
• Strain the mixture into a small slow cooker to keep warm during a party or ladle directly into 8 mugs, taking care to leave the spices in the saucepan. Serve with rye on the side for guests to add 1 ounce themselves, and garnish with orange twists, if desired.

Steps:

• Stirring constantly, lightly toast the anise, nutmeg, cinnamon, coriander, cardamom, black pepper, cloves, and allspice in a skillet over medium high heat. Take extra care not to burn the spices. You just want them to become fragrant.
• Let the spices cool slightly and coarsely grind in a spice mill.
• Split the vanilla bean and scrape out the seeds. Reserve the seeds for another use (Oh! Like maybe some vanilla rice pudding!).
• Peel the ginger and cut into thin slices.
• Bring the water to a boil. Add the ground spices, orange zest, vanilla bean, and ginger. Reduce heat, cover, and simmer for 15 minutes.
• Add the tea bags and steep for 5 minutes.
• Remove the tea bags and strain the liquid. While still warm, add the honey and stir well to dissolve.
• Suggested serving is 2 parts chai to 1 part milk, water, or your favorite milk alternative. Serve hot or cold. The chai liquid can be stored in the refrigerator and used at your leisure.
• Makes approximately 12 12-ounce servings of tea.

Steps:

• Bring 1 1/2 cups of water to a very light boil. Break the cinnamon stick into smaller pieces and add it to the water immediately followed by the cardamom seeds and a tiny pinch of ginger. too much will overpower the other spices.
• Simmer for a 5-10 minutes or until the water turns slightly yellow and emits a pleasant smell. The cardamom seeds will swell slightly.
• Turn the heat off, add the tea leaves, and stir.
• Let steep for 1-3 minutes or to taste.
• Strain and enjoy!
• Note:.
• To prepare larger amounts, multiply ingredients by the number of cups you wish to make and follow the same procedure.