1. Spice Preparation: Toast whole spices in a dry pan until fragrant. Crush gently to release oils.
2. Tea Brewing: Bring water to just below boiling. Add spices and tea. Simmer gently for 5 minutes.
3. Sweetening Stage: Remove from heat. Add honey and vanilla. Stir until dissolved.
4. Cooling Process: Strain into a container. Cool to room temperature. Refrigerate until cold.
5. Milk Preparation: Froth cold milk using a handheld frother or shake in a sealed jar until foamy.
6. Assembly Method: Fill tall glasses with ice. Pour chai mixture to 2/3 full. Top with frothed milk. Garnish with ground cinnamon and vanilla pod if desired.
TIPS AND VARIATIONS
– Use double-strength chai tea bags for a quick version.
– Add mint leaves and use coconut milk for a summer twist.
– Experiment with different spice levels and flavor combinations.
STORAGE METHODS
– Concentrate: Refrigerate for up to 7 days.
– Prepared drink: Best consumed fresh.
– Ice cubes: Make with chai for no dilution.
– Spice mix: Store airtight for up to 3 months.
HEALTH BENEFITS
– Cardamom aids digestion and reduces inflammation.
– Ginger boosts immunity and helps nausea.
– Cinnamon regulates blood sugar.
– Black tea provides steady energy.
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