I had big plans for this holiday week spent at home.
Not just big. HUGE.
I was going to get tons of house cleaning done. I was going to get all my computer files and photos in order. I was going to exercise, cook, and take lots of photos for future blog posts. I was going to clean out my email inbox.
Well, most of the week is gone and not too much of this has happened. Sigh.
There’s been a little cleaning and a little organizing, yes. But I really can’t put my finger on where the rest of the time has gone. Another sigh. At least I’ve gotten to enjoy the snow and lots of hot drinks.
I made this chai a couple of afternoons ago and fell head over heels. It’s sweet and spicy with the perfect amount of milk; it’s also a great accompaniment to these unbelievably adorable mini gingerbread house cup toppers that I saw on Not Martha last year (and simply had to make).
I adapted this chai from The Kitchn and I like it because it’s very flexible…use more or less of the herbs/spices based on what you have on hand and your fondness for each ingredient. I sweetened it with ginger syrup leftover from making my crystallized ginger (which gave it an added ginger-y zing), but honey, agave, or organic sugar would all work. Feel free not to use the full 1/4 cup of sweetener if you’d prefer; use more if you like your chai very sweet.
Recipe for Chai Tea
Makes 6 cups (approx. 3-4 servings)
*2 organic English Breakfast tea bags
*3 cups milk, preferably raw (my choice) or organic (or try coconut milk or your favorite non-dairy milk for a vegan chai)
*3 cups water
*6 cardamom pods
*6 whole cloves
*4 whole star anise
*4-6 small cinnamon sticks
*4-6 slices fresh ginger (about 1/4 inch each)
*1/4 cup ginger syrup (leftover from making crystallized ginger), raw honey, agave syrup, or organic sugar
1. Heat water and milk to the point just before boiling.
2. Add the tea bags and all of the herbs/spices and turn off the heat.
3. Allow to infuse for 20-30 minutes, then add the sweetener and reheat before serving.
4. Pour chai through a fine mesh strainer into mugs. Serve on its own (or with the mini-gingerbread mug toppers which, by the way, are a really fun project to do with kids).
I really should be getting back to my inbox now…but I think I’ll go make some more chai instead.
This post is linked to Slightly Indulgent Tuesday.