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A Tale of Two Chai’s

It all began when Sara Beth changed Rachel’s chai latte recipe.


A few years ago Rachel shared her chai latte concentrate recipe with us. We had been looking around for a good chai recipe and had even posted one, but after trying Rachel’s version, we were satisfied. We made this recipe for a solid 5 years before Sara Beth shared that she had tweaked Rachel’s chai concentrate by adding star anise, black peppercorns, and a bay leaf.

Hubs had always enjoyed Rachel’s recipe, but being partial to spices in general he found Sara Beth’s chai delicious. Remember, this is the man who prefers Peet’s Masala Chai to Starbuck Tazo Chai. (Hubs: Starbuck’s is too sweet.)

We made Sara Beth’s and Rachel’s chai recipes at Thanksgiving and they were both well received.

So if you pop over, we’ll be serving a delicious chai with lingering notes of spice.

Sara Beth’s Chai
serves 3-4
4 cups water
2 cups milk
~1/3 cup sugar (adjust to taste)
4 black tea bags
8-10 whole cloves
8 whole cardamom, cracked to reveal insides
2 cinnamon sticks
4-5 slices fresh ginger
1 star anise
9 black peppercorns
1 bay leaf

Put water, tea bags, and all spices in a pot over medium-high heat. Once water comes to a slight boil, turn down the heat to low and let it simmer for about 5 minutes. Add milk and sugar and allow chai to heat up. Pour through a strainer into mugs and serve!

Crock Pot Variation: Double the recipe and leave out the milk. Allow the tea, spices, and water to simmer in a crock pot on low for about 2 hours. Then, refrigerate for up to several days. You can then turn it into hot or cold chai lattes by adding warm or cold milk. About 2 parts tea to 1 part milk.

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