I love a good wet chai mix – it just seems to get ‘in there’ flavour wise much more than heating up dry spices with milk in a pan. Because of the maceration of the spices all together with the date syrup or honey over time, the flavour deepens and the spice increases. This is deliciously simple. If you like it sweeter, you can increase your syrup/honey in the mix to 80ml if you fancy. It’s your chai, not mine. I’ve provided a diabetic/sugar-free option too if you need it.
I hope you enjoy this as much as we like it on a wintery cold night watching a good movie or tucked in with a good book.
p.s if you have a milk frother you could heat it up in your frother with the chai for the full cafe experience.
Wet chai mix - Just add your milk!
- blender, glass jar,
- 20 grams ground cinnamon or two cinnamon quills
- 1/2 tsp all spice
- 3 cloves
- 3 cardamom pods (or 1/4 tsp ground cardamom)
- 1 vanilla pod, whole
- 1 star anise
- 20 grams fresh ginger (or 1 heaped tablespoon of ground ginger)
- 60-80 mls honey or date syrup (for a diabetic/sugar free option that doesn't spike insulin, you could melt some granulated 1:1 monk fruit sugar into 50ml hot water)
- 30 grams black loose leaf tea of choice
- Pop all your spices, whole or ground or fresh, all into a blender and blend on high speed for 10 seconds. (Thermomix, 10 seconds speed 10)
- Then tip out into a bowl to add the black tea and the honey or date sugar, as it will be easier not to lose any of the mix or syrup/honey when decanting into a jar this way.
- Mix in your honey/syrup/monkfruit water into the spices until it's a thick paste of spicy goodness.
- All you need to do now, is use 1 heaped teaspoon per 250ml milk of your choice (I love an almond/coconut milk combo for this) and heat gently in a pan on the stove, then strain it into your perfect mug and sip slowly and enjoy.
- If you want to do a chocolate chai, just add a teaspoon cocoa powder to your milk and spice mix when heating it up for a delicious variation. So yum, right?
- Store in the jar in the fridge for up to a month if you used honey/date syrup, but up to 2 weeks if you used the water/monk fruit mix as the lack of sugars will mean it's less well preserved.