Chai Latte Mix (Gluten Free)
I run the risk of sounding like an absolute prude when I say this, but people are doing chai wrong. I’ve been enlightened by a lovely little shop in Prescott and I know know that I like chai spicy. But wait. Isn’t chai already spicy? Not like this. Our chai has a delightful, lingering burn in the throat
FREEZER FRIENDLY: Pour leftover mixture into ice cube trays. Whe frozen store in a zip to bag.
1 ounce loose leaf black tea (Darjeeling)
1/2 ounce fresh ginger, diced
6 cinnamon sticks
1 1/2 tablespoons whole peppercorns
40 cardamom pods
3/4 teaspoons chile flake
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup brown sugar
Heat the coconut milk in a sauce pot, don’t boil.
Add the tea, Cheyenne and ginger and remove from heat.
Allow to steep for about 5-10 minutes or until the milk is infused and smells very fragrant.
Strain the milk. Then pour the milk into a pitcher with a lid and place in the fridge to chill. Or enjoy immediately.
TO STORE: Chai mixture can be kept for up to one week in the refrigerator. Leftover mixture can also be frozen in cube trays and used as “ice” in your next latte or in smoothies.