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  • Writer's pictureAngie Jackson

Chai Toddy Tea Recipe:

This a delicious recipe to keep you warm while we patiently await the arrival of warmer weather and glimpses of spring that is inspired by Masala Tea, aka "Chai" tea.

We have had one of the most unusual winter seasons in the Great Lakes Region this year. The Old Farmer’s Almanac predicted Region 6: Lower Lakes to be “colder than normal, with the coldest temperatures in early December and late January to mid-February. Both precipitation and snowfall will be above normal. The snowiest periods will be in late November to early December and early to mid-January.” This week is living up to this prediction.

Pro Tip: Tea mixture can be made 1 week ahead; cover and chill. Add the Gin and milk options when you are ready to consume.

Here's a delicious recipe to keep you warm while we patiently await the arrival of warmer weather and glimpses of spring. Inspired by Masala Tea, aka "Chai" tea. The world's most delicious and soothing milk tea comes with many potential health benefits. A quick Google search will provide further information on the potential health benefits of each botanical component. While we are on the subject, let's take it another step and "spirit" it up a bit, shall we? Depending on my mood, I sometimes omit the milk component and enjoy the botanicals of the tea and gin on their own.


Chai Tea Toddy Recipe

Ingredients

  • 2 teaspoons of cardamom pods, crushed (about 20 pods).

  • 2 teaspoons of whole coriander seeds

  • 1/4 teaspoon of whole black peppercorns

  • 11 (3") cinnamon sticks, divided

  • 1 (2") piece of ginger, unpeeled, thinly sliced

  • 2 medium oranges

  • 6 tablespoons of honey

  • 3 tablespoons of whole-leaf black tea or 3 bags of black tea

  • Almond, Oat, or your favorite milk or creamer

  • 9 ounces Gin (optional) or zero-proof essence of Gin

Directions

  1. Toast cardamom, coriander, peppercorns, and 5 cinnamon sticks in a large pot over medium-high heat until fragrant, about 1 minute. Add ginger and 8 cups of water.

  2. Using a peeler, peel the orange zest into long strips about 3" each. Reserve 6 pieces for garnish, then add the remaining zest to the pot.

  3. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and stir in honey and tea. Let steep for 5 minutes.

  4. Strain through a fine-mesh sieve into a large bowl or pot.

  5. Divide among mugs and top off with Gin and milk (optional). Almond and oat milk are great alternatives for a vegan version.

  6. Garnish with reserved orange peels and cinnamon sticks.


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