Per Kaolin Fire‘s request, I will be compiling a list of some of my favourite chai recipes. I’ll be adding them as I have time and as experiments happen.
In a blender, combine
- 1 cup of milk
- 2 cups of vanilla ice cream
- 2 to 4 oz of chai concentrate
- I also add 1 oz of toddy
Blend until smooth in consistency. I prefer skim milk only because whole ends up making a very heavy shake.
Dirty Soy Chai (at Cup O’Karma):
- 1 oz. Toddy or Espresso (per availability)
- 4 oz. Maya chai concentrate
- 15 oz. soy milk
Combine Toddy and Maya chai concentrate in 20 oz. cup. Set aside. Steam soy milk to 170 – 180* degrees. Combine soy into cup and stir. Garnish with whipped cream and nutmeg.
*Room temperature chai and cold toddy will bring the temperature down to 160, so steam only to 170 if using hot espresso.
The Pioneer Woman’s “Amazing Spiced Chai Concentrate” (submitted to me by Eva Kenworthy)
- 4-½ cups Water
- 1 stick Cinnamon
- 1 piece Fresh Ginger Chopped
- 7 whole Cardamom Pods
- 2 whole Star Anise Pods
- 10 whole Cloves
- ¼ teaspoons Freshly Ground Black Pepper
- ½ teaspoons Freshly-ground Nutmeg
- 1 teaspoon Orange Zest
- 10 teaspoons Green Or Black Tea Or 10 Tea Bags
- ⅔ cups Brown Sugar
- 1 Tablespoon Honey
- 1 Tablespoon Vanilla
Bring the water to a boil. Add the spices and tea, remove from heat and let steep 15-20 minutes, depending on how strong you want it. Strain and add the brown sugar, honey, and vanilla. Stir to combine.
Mix 1 part concentrate with 1 part milk, heat and enjoy or pour over ice.
For a stronger flavor, mix 2 parts concentrate with 1 part milk or half-and-half.