Chai Coffee

Chai Coffee pictured with the cookbook the recipe came from

This recipe is dedicated to Brad Bacchus, who was trying to do this at his pre-Thanksgiving Thanksgiving. I found a recipe for you Brad. I made a big ol’ batch of this and drank half hot and chilled the other half, just to see which I liked better. As Tucson is currently rather chilly (for Tucson, that is) I liked the hot stuff better than the cold. This recipe was okay and I might make it again here and there, but Jake thought the tastes were too extreme and I would agree with that. Although this wasn’t terrible, I don’t think it’ll be something I make ALL the time. However, I think part of this reason might be that I used almond milk instead of regular milk…which we didn’t have in the house at the time. Next time I’ll make it with regular milk like the recipe says. Sometimes it matters, sometimes it doesn’t. I think this is one of those times when it matters. Anyway, this is a good place to start and I’ll personally keep tweaking it till I love it.

Chilled Chai Coffee
3 cups cold water
5 nickel-sized thin slices peeled fresh ginger
12 cloves
one 3-4 inch cinnamon stick, broken in half
1 teaspoon anise seeds
1/4 teaspoon ground cardamom
2 tablespoons finely ground coffee, such as Colombian
1 cup milk
2-3 tablespoons sugar
2-3 tablespoons honey

1. Put the water, ginger, cloves, broken cinnamon stick, anise and cardamom in a medium saucepan set over medium-high heat.
2. Bring to a boil, then reduce the heat and simmer 15 minutes.
3. Remove the pan from the heat and stir in the coffee grinds. Let them steep 5 minutes.
4. Line a fine-mesh sieve with a double layer of paper towels and set it over a 2-cup or larger measuring cup with a spout.
5. Pour the steeped coffee through the sieve to remove the spices and grounds.
6. Rinse the saucepan to remove any grounds left in the pan and wipe it dry.
7. Return the strained coffee to the saucepan and stir in the milk and 2 tablespoons each of sugar and honey. If you want it sweeter, add more sugar and honey. But remember that they should be used in equal proportions.
8. Set the saucepan over medium-high heat and bring coffee just to a boil, then remove it from the heat.
9. If drinking hot, then serve immediately. If not, pour the coffee back into the measuring cup and chill. Serve later in glasses over ice.

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