I am loving this beautiful fall we are having, and I am finding myself making the two below recipes multiple times each week.
The Chai recipe comes from a dear friend from Oak Park and I love how my kitchen smells when I make it.
4-5 cinnamon sticks (each 3″), broken
1 vanilla bean, split in half or 2-3 teaspoons vanilla extract
1 whole nutmeg, coarsely chopped
6-8 cardamom pods (1 teaspoon whole seeds may be used)
3 whole star anise, roughly broken
2-4 tablespoons finely shredded ginger (I use 1 teaspoon ginger powder)
3 black peppercorns, bruised
3 whole cloves
pinch of sea salt
6 cups filtered water
place all ingredients in a stockpot and bring to a boil
reduce heat to low and simmer for 25-30 minutes. strain through a fine strainer or sieve. If there is a lot of sediment try straining through a strainer or sieve lined with cheesecloth. The brew may be simmered longer to reduce volume and concentrate flavor.
Note: the spices may be used again for a second batch, reducing the water by half
Makes 1 quart
2 cups chai spice concentrate
2 tea bags (green, white or black tea)
2 Tablespoons honey
2 cups milk of your choice
In a saucepan, bring the chai spice concentrate to a boil and turn off heat. Steep the tea bags in the concentrate for 3-5 minutes.
Remove tea bags and squeeze out any liquid into the tea. Stir in honey to taste, add milk. Warm over medium-low heat until piping hot.
1 cup sugar
2/3 cup heavy cream
in a medium saucepan, combine the sugar and 1/3 cup water over medium heat and cook, stirring occasionally, until sugar is dissolved, about 2 minutes.
Using a pastry brush, coat the walls of the saucepan with water to melt any sugar on the sides. Increase the heat to high and cook, undisturbed, until amber-colored, about 5 minutes. (I let it cook longer until it is more burnt, for more of a burnt caramel taste).
wearing oven mitts, slowly stir in 2 tbsp cream, 1 at a time. Using a wooden spoon, stir the remaining cream into the caramel. Cook, stirring over low heat until combined, about 3 minutes.
This recipe goes great with freshly picked apples. Apple picking is on of my favorite fall family traditions. Our orchard of choice is Stuckey’s (which is where my parents took me when I was a child). We also plan on checking out Tuttle’s this year after I run the Indianapolis mini marathon at Fort Ben in two weeks. . .