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Tuesday, July 23, 2013

Tuesday's Cupboard—Masala Chai Tea with Chai Ice Cubes

From Pinterest


Iced for summer or steaming hot for the cooler months, there is nothing as soothing as a cup of masala ("mixed spices") chai ("tea").

Original recipe from Will Cook For Friends by Willow


Cold milk poured over homemade masala chai ice cubes (photo by Willow)


Chai Iced Tea Cubes (Homemade Chai Tea)
Makes about 2 cups (gluten-free, easily made vegan)

2 1/2 cups water
1 whole star anise
1 whole cinnamon stick
3-4 whole cloves
4-5 whole black peppercorns
4-5 cardamom pods, cracked
2-3 thin shavings of fresh ginger root (I used a vegetable peeler)
1/4 cup + 2 TBSP turbinado sugar (or sucanat, or light brown sugar)
3-4 TBSP loose leaf black tea (or 4-5 tea bags)

For serving: 4-5 cups whole or low-fat milk (or your favorite vegan alternative - coconut would be nice!)

Method
1.   In a medium saucepan, combine the water, whole spices, and sugar. Bring to a boil, then cover and remove from the heat. Let steep anywhere from 5-15 minutes, depending on how strong you like the spices.


2.   Return to the heat and bring to a boil. Add the tea, remove from the heat, and let steep for another  5-7 minutes.


3.   Strain out the tea and spices. If you'd like to make a regular batch of chai, add the milk and serve immediately. 

To make the chai iced tea cubes, let the mixture cool (without the milk), then pour into an ice-cube tray and freeze.

4.   ICED CHAI LATTÉ:  Pour 1/4 c. of cold milk per cube over homemade chai ice cubes (1 c. of milk to 4 ice cubes). The tea will get stronger the longer it sits and the more the ice cubes melt. Garnish with a dash of cinnamon, and enjoy!