Chai blend for tea and latte
Prep Time
Cooking Mode
2 oranges
4 cinnamon sticks, broken in half
6 star anise
15 mL (1 tbsp) tbsp cardamom seeds
5 mL (1 tsp) tsp cloves
2 ground nutmeg seeds
5 mL (1 tsp) tsp pink and black peppercorns
1 vanilla bean, seeds only
125 mL (½ cup) cup black tea leaves
15 mL (1 tbsp) tbsp candied ginger, finely diced
2 oranges
4 cinnamon sticks, broken in half
6 star anise
15 mL (1 tbsp) tbsp cardamom seeds
5 mL (1 tsp) tsp cloves
2 ground nutmeg seeds
5 mL (1 tsp) tsp pink and black peppercorns
1 vanilla bean, seeds only
125 mL (½ cup) cup black tea leaves
15 mL (1 tbsp) tbsp candied ginger, finely diced
Directions
1Preheat the oven to 120˚C (250˚F).
2Use a vegetable peeler to remove nice pieces of peel from the oranges. Spread out the orange peel on a parchment-lined baking sheet. Bake in the oven for 20 to 25 minutes, or until dried. Remove the peel from the oven and chop coarsely.
3Spread out the cinnamon, star anise, cardamom, cloves, nutmeg, pepper, and vanilla on a baking sheet and place in the oven for 10 minutes or until spices are fragrant. Using a mortar and pestle, coarsely grind the blend of spices.
4Create layers of tea, orange peel, ginger, and ground spices in a 250 mL (1 cup) container.
5Tea : Place 15 mL (1 tbsp.) of the blend in a tea infuser ball and steep in 375 mL (1½ cups) of boiling water for about 10 minutes.
6Latte : Place 15 mL (1 tbsp.) of the blend in a tea infuser ball and steep in 375 mL (1½ cups) of hot milk for about 10 minutes. Remove tea ball and add some honey, to taste.
Disclaimer
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Personal Note
Personal Note