Homemade Instant Spiced Chai Mix
Apr. 26th, 2010 10:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
psyche29If you're like me, you are baffled and irritated by the asinine cost of spiced chai in the supermarket. I found - and fiddled with - a recipe to make my OWN instant chai, and want to share! Recipe under the cut, along with my own notes and tips.
YUM.
HOMEMADE SPICED CHAI MIX
1 C nonfat dry milk powder
1 C powdered non-dairy creamer
1 C French vanilla flavored powdered non-dairy creamer
2 C granulated sugar
½ C Confectioner’s (powdered) sugar
1½ C unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
Optional:
1 tsp nutmeg
1 tsp allspice
1 tsp honey powder
¼ tsp anise seed
¼ tsp white pepper
1. In a large bowl, combine milk powder, creamer, vanilla creamer, sugar, powdered sugar and tea. Stir in spices and any optional ingredients, then blend one cup at a time in a blender or food processor until it’s the consistency of fine powder. Store in an airtight container. This’ll make about 8 cups of mix, give or take a cup.
2. To serve: Stir 2 heaping tablespoons into a mug of hot water.
My notes from making it:
1. When it says use a large bowl, it’s not kidding.
2. Blending one cup at a time is a good piece of advice; more than that will prevent the mix from breaking down into the fine consistency you’ll want. If you’re using a blender like I did, you’ll want to stop after a few seconds to give it a shake and get more of the mix down into the blades, then grind/blend some more. The finer the mix, the fewer bits and pieces will be left in the bottom of your cup.
3. You can find VERY good prices on things like cardamom in ethnic markets; they tend to have much better prices for spices. Honey powder can be found in most international markets, or online for decent prices, too. I get my honey powder HERE.
4. Next time I make this, I will probably leave out the white pepper. It’s great as is - not too spicy, so I’ve been drinking it the way I made it - but as a super-taster, I can tell it’s there. If you have any aversion to pepper or spiciness, I would use only 1/8 tsp of white pepper, or leave it out entirely and use just a dash of regular black pepper.
5. The original recipe I found called for 2½ cups of white sugar and NO powdered sugar, but I made the change for the extra bit of sweetness.
6. Don’t use 2 heaping tablespoons. I used 6 ounces of hot water and 2 teaspoons was plenty, but maybe that’s just the super-taster talking. *shrugs* Just use your own tastes and discretion.
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omnomnom.
YUM.
HOMEMADE SPICED CHAI MIX
1 C nonfat dry milk powder
1 C powdered non-dairy creamer
1 C French vanilla flavored powdered non-dairy creamer
2 C granulated sugar
½ C Confectioner’s (powdered) sugar
1½ C unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
Optional:
1 tsp nutmeg
1 tsp allspice
1 tsp honey powder
¼ tsp anise seed
¼ tsp white pepper
1. In a large bowl, combine milk powder, creamer, vanilla creamer, sugar, powdered sugar and tea. Stir in spices and any optional ingredients, then blend one cup at a time in a blender or food processor until it’s the consistency of fine powder. Store in an airtight container. This’ll make about 8 cups of mix, give or take a cup.
2. To serve: Stir 2 heaping tablespoons into a mug of hot water.
My notes from making it:
1. When it says use a large bowl, it’s not kidding.
2. Blending one cup at a time is a good piece of advice; more than that will prevent the mix from breaking down into the fine consistency you’ll want. If you’re using a blender like I did, you’ll want to stop after a few seconds to give it a shake and get more of the mix down into the blades, then grind/blend some more. The finer the mix, the fewer bits and pieces will be left in the bottom of your cup.
3. You can find VERY good prices on things like cardamom in ethnic markets; they tend to have much better prices for spices. Honey powder can be found in most international markets, or online for decent prices, too. I get my honey powder HERE.
4. Next time I make this, I will probably leave out the white pepper. It’s great as is - not too spicy, so I’ve been drinking it the way I made it - but as a super-taster, I can tell it’s there. If you have any aversion to pepper or spiciness, I would use only 1/8 tsp of white pepper, or leave it out entirely and use just a dash of regular black pepper.
5. The original recipe I found called for 2½ cups of white sugar and NO powdered sugar, but I made the change for the extra bit of sweetness.
6. Don’t use 2 heaping tablespoons. I used 6 ounces of hot water and 2 teaspoons was plenty, but maybe that’s just the super-taster talking. *shrugs* Just use your own tastes and discretion.
Xposted in
omnomnom.
no subject
Date: 2010-04-27 03:42 am (UTC)no subject
Date: 2010-04-28 08:03 pm (UTC)You'll have to let me know - please! - what changes you make, if any, and what you leave out or put in, and how it all goes! I like to know what people do and if they like it, and what they'll try/do differently next time.
*sips another mug of chai*
no subject
Date: 2010-04-27 11:47 am (UTC)no subject
Date: 2010-04-28 08:05 pm (UTC)no subject
Date: 2010-05-11 11:11 am (UTC)no subject
Date: 2010-05-11 09:01 pm (UTC)YAY! ♥
If you give it a try, please let me know how it goes, and what you think!