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.
