The weather is turning cool here. Then it turns warm. Then it turns cool. Autumn in the South means fluctuating weather. This weekend, we’re due for a cold spell. The leaves are almost done showing off, and I was craving spices. After reading several chai recipes online, I decided to make my own.
My goal was three-fold: 1.) Make a spiced chai that’s not bitter, and 2.) Make a spiced chai that works in my teapot rather than needing time on the stove, and 3.) Make a spiced chai that I can serve to friends who can’t have dairy.
I had run out of several spices, so I went to the store this morning. This afternoon, I got everything together: our favorite Indian tea in tea bags, ground ginger, black peppercorns, cloves, and cardamom pods. We have a wonderful tea kettle that keeps the water at the perfect temperature all day, so I dove right in.
First, I added the spices to a loose tea filter bag. Then I placed the black tea bags and filter bag into the pot and filled it with boiling water. After three minutes, I removed the black tea bags. This kept them from oversteeping and turning the mixture bitter. I kept the spice bag in the pot for another 7 minutes (10 minutes total). After removing the spice bag, I poured the tea out into mugs that had 1 teaspoon demerara sugar and a splash of half & half each. It made 4 big mugs of spiced tea. If friends who are fasting from dairy or have dairy allergies come over, I can pour the tea over coconut milk instead.
This tea was mild enough to drink without food. If I were serving it with spicy foods, I might steep the spices a bit longer or add more of them. But for a rainy afternoon, it was just right.
Tea & Crumples is available now wherever books are sold! Find it at Amazon HERE (affiliate link).