AUNT SARAH'S CREAMY BIRCH CHAI

 

Hi there, I'm Aunt Sarah, or Sis, depending on which member of the Willey family you're asking.

 

Okay, here's the deal: I don't really measure, I'm more of a "go with my gut" kind of creator - so this is a best guess.  If you're a stickler for precision I'm not your girl. Willing to experiment?  Carry on!  Feel free to live on the edge and adjust this recipe to a flavor profile that suits your taste!

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CHAI TEA CONCENTRATE INGREDIENTS:

 

(Stocking up on whole spices is a great excuse to visit your local co-op or food market)

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• 2" chunk of fresh ginger, peeled and sliced thin

• 2-4 cinnamon sticks

• 8-10  black peppercorns

• 8-10 whole cloves

• 6-10 green cardamom pods

• 1-2 star anise

• 1 vanilla bean, sliced down the center

• 6-8 Darjeeling tea bags

• 6-8 cups of cold water

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CREAMY BIRCH CHAI, PART I (MAKE THE TEA)

 

Lightly crush the spices with a wooden kitchen mallet or mortar and pestle to release the essential oils.

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In a saucepan bring the water and spices to a boil.  Reduce heat, cover, and simmer for 10-15 minutes.  Remove from heat.  Add tea bags and steep for 5 minutes.  Strain tea.  (The tea base can be refrigerated as needed).

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CREAMY BIRCH CHAI, PART II (BLEND THE DRINK)

 

For one serving combine the following in a blender:

 

• 1-1.5 C chai tea (steaming hot)

• 2 T Half & Half or heavy cream

• 1T Downslope Birch Syrup

• 1T butter

• 1T coconut oil

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Blend until frothy (about 15 seconds).  Pour into your favorite mug and enjoy! 

 

NOTE: I prefer the spice to the sweet.  Goodness knows I'm sweet enough, just ask my nephews when you you stop in at the sugarhouse!  Not sweet enough?  Add Downslope Maple or Mirchle Syrup to your heart's content!

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 Boozy version: Add a shot of your favorite spiced rum before blending. Enjoy responsibly and only if you're 21 or older. 

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