Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

October 20, 2011

Foodie with Family: Tea follows walk

(Continued)

Spiced Orange Chai Concentrate

4½ c. water

1 stick cinnamon, broken into large pieces

1 piece fresh ginger root, 2-4 inches long (according to taste), unpeeled and roughly chopped

8 whole cardamom pods

2 whole star anise pods

10 whole cloves

8 whole black peppercorns

½ t. freshly grated or ground nutmeg

1-3 slices of a fresh orange (according to taste), peel and all

10 t. green or black tea leaves -- or -- 10 green or black tea bags -- or -- an equivalent amount of green and black tea combined

½ c. brown or raw sugar

1 T. honey

1 T. pure vanilla extract

Bring the water to a boil in a pan with a tight fitting lid.

Add all of the spices and tea, remove from heat, cover tightly and let steep 15-20 minutes, depending on the desired strength of the tea.

Strain into a large container and add the brown sugar, honey and vanilla. Stir to combine. Transfer to a large canning jar with a tight fitting lid. Store in the refrigerator for up to one month.

To serve: Mix 1 part of the concentrate to 1 part milk. You can mix it with steamed milk or with cold milk and then heat it together. Alternatively, you can serve it cold over ice. Brrrr.

Adapted gently from thecatnipcat on TastyKitchen.com.

Now are you looking around for something to dollop on top of that delicious Spiced Orange Chai you just made? I have a big treat for you.

Can you imagine something better than sipping chai through a billowy, creamy cloud of coconut whipped cream? Well, maybe someone else can, but I surely can't.

This treat comes with a hat trick of bonuses: it is non-dairy, it comes from shelf-stable, canned coconut milk so no last-minute trips to the store for heavy cream, and it is done in mere minutes. I like it on chai, pie, chai pie and non-rhyming, non-chai rice pudding.

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