Mother's Tea Chai Recipe - The Vintage Cook

    Warm or Iced, cinnamon and more fragrant spices are stewed in a pot releasing flavors galore and then sweetened with Bob’s Red Mill Evaporated Cane Juice Sugar. Top your tea with almond milk for a healthy added twist.

    This is the recipe I brewed together for my Mom some time back. Her and I both love to eat Indian food and always order that masala chai tea. The ingredients are a little pricy but when all conversation with your Mom drifts in words above this spice-laden, creamy and lightly sweet bubbling tea, it’s worth it. Just throw it all in a big kettle; vanilla bean or pure extract, star anise, cardomom pods, etc… and then at the last minute add the milk. I’m planning to jar up my left over spices to give as ready made gifts for friends. Originally I called it “Spicy Cinnamon & Vanilla Almond Green Tea Chai”, but today, for short, I am just calling it Mother’s Tea. It’s a Mommy and Me thing.

    For a more traditional flavor (as my Mom likes it), you simply choose the black tea/whole milk in place of the green tea/almond milk. It’s a win-win either way. Have a beautiful weekend. I sure will.

    Mother’s Tea

    5 cups filtered Water
    3 Cinnamon Sticks
    2 Whole Cloves
    2 Star Anise
    2 Tbsp Black Peppercorns
    1 Cardamom Pod
    1 3″ Piece Ginger Root, peeled and cut into 6 pieces
    ½ tsp Pure Vanilla Extract
    5 Pure Green Tea Bags, or ⅓ cup loose with filter OR black tea
    ½ cup Bob’s Red Mill Evaporated Cane Juice Sugar
    ½ cup Almond milk or Whole Milk

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      1. I’m a big fan of chai tea — those warm spices, that creamy, silky liquid. It’s perfect! I bet my mom would enjoy this, too. Happy brunching!

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