Tuesday, 29 May 2012
Iced Chai Latte
We are getting a great spell of weather here, the kind that would make Edward Cullen go sparkly (first and last Twilight reference I promise). I love sitting outside basking in the sun with a good book and a cold drink in my hand. I first had a chai latte hot in one of those chain coffee shops. They are delicious but pricey! Making your own is a so easy, its embarrassing that we pay for them at all. The chai concentrate is so fragrant that it fills the kitchen with dreams of the Indian ocean.
The concentrate will last in the fridge easily for a couple of days.
Adapted from http://www.biggirlssmallkitchen.com/2011/06/working-with-what-you-have-iced-chai-tea-latte.html
Enough for 3 chai lattes
3 tbsp sugar
8 cardamon pods, seeds removed
1 and a half cinnamon sticks, snapped in long pieces
one thick slice ginger, peeled
5 whole cloves
4 whole black peppercorns
2 black teabags
3 star anise
1 tbsp honey
3 cups of milk
1. Place all the ingredients except the honey in a large pot with 2 american-sized cups of water. Bring to the boil and allow to simmer for 5 minutes.
2. Squeez out the teabags and remove. Allow the spices to infuse for 5 minutes.
3. Strain taking away all the spices.
4. Add the honey and stir to dissolve.
5. Allow to cool completely.
6. Use 7 tbsp of this concentrate for every cup of milk. Depending on your taste for chai you might like to add another tbsp.
7. Add ice and serve immediately.