This has been my go-to edible gift for the holidays 5 years in a row now. I know I’ve shared a chai recipe on the blog before, but this is one special recipe. The candied ginger with the fragrant spices makes for a sweet and spicy creamy chai treat. The pink peppercorns give that extra pop of color that really makes the gift feel special. Placed in a glass jar (I love the look of Weck), with some tea filters and baker’s twine – lovely.

Ingredients

20 cardamom pods

1 tbsp whole pink peppercorns

1 tbsp whole black peppercorns

2 tbsp fennel seeds

1 tbsp coriander seeds

1 tsp whole cloves

3 cinnamon sticks

4 tbsp chopped candied ginger

1 cup black tea (loose)

Preheat over to 350F. Combine cardamom, peppercorns, fennel, coriander, cloves, and cinnamon in a cookie sheet and toast for 15 mins. The spices will start to get really fragrant. Remove from oven and cool. With a rolling pin (or a potato masher, like I use) crush all the spices being sure to crumble the cinnamon sticks. Toss the spices in a bowl and add the ginger plus black tea. You got chai!

To brew, add hot water to 1 tbsp chai mix and let steep for 3-5 mins. Add in milk (we use almond!) and honey to taste. Use a cinnamon stick to stir and enjoy.