Recipe Link - Beverages 3

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https://uprootkitchen.com/2018/10/31/spicy-chai/

SPICY CHAI

PREP TIME

5 mins

COOK TIME

25 mins

TOTAL TIME

30 mins

Author: Marisa | Uproot Kitchen

Recipe type: Drinks

Serves: 4-5 mugs

INGREDIENTS

* ⅔ cup of finely diced ginger, cut into ¼-inch cubes (about 4-inch piece of fresh ginger), or approximately 2 tablespoons ground ginger
* 2 cinnamon sticks, broken in half, or approximately 1 teaspoon ground cinnamon
* 1 tablespoon (about 25) cardamom pods, or approximately 2 teaspoons ground cardamom
* 1 teaspoon (about 15) whole cloves, or approximately ¾ teaspoon ground cloves
* 2 whole allspice berries, or approximately ⅛ teaspoon ground allspice
* 1 star anise, or approximately ½ teaspoon crushed anise seeds
* ¼ teaspoon (about 15) whole black peppercorns, or approximately ⅛ teaspoon ground pepper
* 6 cups filtered water
* 1-2 tablespoons brown sugar, optional
* 1 tablespoon vanilla extract
* 4 black tea bags
* 1.5-2 cups unsweetened soymilk, or to taste

INSTRUCTIONS

1. Finely dice your ginger and add it to a saucepan. Add all of your spices and use a wooden spoon to lightly crush the spice pods.
2. Add filtered water and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer the for 20 minutes, stirring and crushing spices against the side of the pan occasionally.
3. After 20 minutes, turn off the heat and add in the black tea bags, brown sugar if using, and vanilla extract. Allow the tea to steep for 5 minutes. You should have 3-3.5 cups of spicy chai concentrate.
4. Strain the spices and tea bags from the chai concentrate, making sure to extract all the liquid, and mix in the unsweetened soymilk to taste based on your desired strength (1.5-2 cups is my favorite ratio).
5. Enjoy the spicy chai hot, or transfer it into jars and refrigerate for up to 5 days.

NOTES

I recommend fresh spices. If using dry spices as noted as options in the ingredient list, you may need to experiment to find the right amount. Spice shelf lives vary!

For a milder chai, cut the spices in half or increase the soymilk ratio so it’s 1:1 with the spicy chai concentrate.

**Perfect Vanila Tea**

Prep:

5 mins

Total:

5 mins

Servings:

1

Yield:

1 mug

Nutrition Info

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## Ingredients

1

Original recipe yields 1 servings
Ingredient Checklist

* 1 cup boiling water
* 1 orange pekoe tea bag
* 2 tablespoons milk
* 1 teaspoon white sugar
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon

## Directions

Instructions
ChecklistPour boiling water into a mug. Steep tea bag in water for 3 minutes; remove and discard.Stir milk, sugar, vanilla extract, and cinnamon into the tea.

## Directions

Instructions Checklist

* Pour boiling water into a mug. Steep tea bag in water for 3 minutes; remove and discard.
* Stir milk, sugar, vanilla extract, and cinnamon into the tea.

9 REFRESHING BLACK TEA RECIPES FOR SUMMER(selected)
https://milkandpop.com/9-refreshing-black-tea-recipes-for-summer/

**BROWN SUGAR MILK TEA (WITHOUT TAPIOCA PEARLS)**

My milk tea can transform even the worst rainy Monday into a beautiful warm (Satur)day. It’s so ridiculously easy to put together your kids can help you do it! You only need milk, brown sugar and strong black tea. A bit of heavy cream is totally optional and you can save it for when having an extra awful day.

## TAPIOCA PEARLS

My milk tea is made without tapioca pearls, so if you’re looking for a bobba milk tea, I have 3 great recipes for you here.

If you’re looking for a recipe without the tapioca pearls, keep reading.

## WHAT TEA SHOULD I USE?

I always use black tea for this recipe, although you can try this with oolong and green tea. I love having my milk with green tea, hot or cold, but for this specific recipe my choice is always black tea.

If you still don’t know, black tea is quite healthy: it has a lot of antioxidants, and some studies even said it can reduce stress and give you an energy boost!

Just remember: black tea has caffeine on it, so my milk tea can make you stay awake till longer than you need to if you drink it at night.

For my iced milk tea, I always use Assam black tea, or a blend that has mostly Assam on it, as it makes a stronger taste black tea.

## BROWN SUGAR AND MILK SUBSTITUTIONS

Brown Sugar. I use brown sugar for this recipe. This is one of the ingredients responsible for the final taste. You can substitute it for a low-calorie sweetener, but you’ll lose on the taste.

Milk. You can make a dairy-free version of this recipe by using cashew milk, almond milk, or any vegan milk but coconut. Coconut milk competes too much with the taste of black tea.

## HOW TO MAKE IT

This is such an easy recipe I can’t really think of many things that can go wrong: you just need a strong black tea, brown sugar, milk and heavy cream if desired. Ice to make it extra chilled.

Brew black tea. Boil the water. Pour the boiling water over the tea or tea bags, and steep for 5 minutes. Let it cool for about 10 minutes.

Add brown sugar. Remove the tea bags/tea leaves and stir in the brown sugar. You can use dark brown sugar or light brown sugar.

Add milk and heavy cream. If using dairy, prefer using whole milk for this recipe. It’s smoother and makes the black tea even more delicious, as it hides its bitter notes along with the brown sugar. If using plant milk, almond and cashew milk are great matches for this recipe. Skip the heavy cream if making a vegan/dairy-free version.

Whip remaining heavy cream. It’s the perfect topping for your milk tea. Stop whipping it before you get peaks: you don’t want it to sit on top of your tea, you want it to blend with your delicious black tea milk.

## TIPS FOR MAKING THE BEST DRINK

* Make sure to brew a strong black tea for the best taste;
* If making a non-dairy version, omit the heavy cream and use almond milk;
* There are some low-carb options for substituting the brown sugar. Swerve has a brown sugar version of its zero calorie sweetener that is very close to the real thing.

## CAN I MAKE THIS RECIPE AHEAD?

Yes, you can! Jus remember to store in a jar or any container with a lit on and inside your fridge!

If making ahead, add the whipped cream (if you’re using it) just before you drink your milk tea.

## IS THERE CAFFEINE IN MILK TEA?

Yes, there’s caffeine in black tea, unless you buy a decaf one.

## CAN I MAKE IT WITHOUT HEAVY CREAM/WHIPPING CREAM?

You can, and will still taste great. I like to add heavy cream to make it even smoother, and I find the frothed heavy cream makes a great addition for this drink.

But you can have a great milk tea with milk only: just remember to use whole milk for a smoother result.

## STORING

Store your leftovers inside the fridge, in a jar/glass with a lid. Milk tea keeps for up to 3 days if stored correctly.

Although you can make it ahead, I recommend doing it as soon as you pretend to drink it.

**Thai Iced Tea Made Easy**THAI ICED TEA INGREDIENTS

* **Thai tea mix**
* **Black tea**Any strong, black tea will work including **Assam tea** and **English breakfast tea.**
* **Filtered water**
* **Dark brown sugar**You can also use **regular white sugar.**
* **Sweetened condensed milk**
* **Evaporated milk**
* **Ice**

## HOW TO MAKE THAI ICED TEA AT HOME

1. **Make tea**
2. **Make cream froth**
3. **Assemble drink**

**1. MAKE TEA**

Boil water in an **electric kettle with a temperature setting** or on the stovetop.

***Tea Sommelier’s Tip:*** Tea tastes better when it’s made with the best water. Use **filtered water** if you can.

Combine Thai tea mix, black tea, sugar, and hot water in a teapot and steep. Strain tea solids and let cool.

*NOTE: The food coloring from the Thai tea mix stains LIKE CRAZY. If you spill even a drop, make sure you wipe it up quickly.*

**2. MAKE CREAM FROTH**

Combine sweetened condensed milk and evaporated milk and freeze.

Use a **handheld milk frother** to whisk until the slightly frozen sweetened milk nearly doubles in volume.

**3. ASSEMBLE DRINK**

Pour cooled down tea into two cups filled with ice. Leave some room at the top for the froth.

Top the drinks with the light and airy whipped milky froth.

I’m using a **17 oz. cup** which is a little bigger than a Starbucks grande (16 oz.).

Stir before drinking.

## THAI ICED TEA TIPS

* To give this Thai iced tea a stronger tea flavor, I added some black tea to the Thai iced tea mix. (Thanks, for the suggestion, **Fred!**)
* The Thai tea can be made ahead of time and stored in the refrigerator. When you’re ready to drink, just add in the condensed milk and evaporated milk.
* To make the drink truly authentic, use crushed ice instead of ice cubes.

**BROWN SUGAR BUBBLE MILK TEA**

Ingredients

#### For the Brown Sugar Syrup

* 4 tablespoons packed dark brown sugar
* 3 tablespoons water

#### For the Tea

* 1 tablespoon black tea
* 1 cup hot water at 208°F or 97°C
* ice
* 1/3 cup cooked tapioca pearls (more or less to your liking)
* 1/2 cup heavy cream ( more or less to your desired creaminess)

### Instructions

* To a small saucepan, add dark brown sugar and 3 tablespoons of water. Stir to combine and simmer over medium heat for about 2 minutes until the mixture slightly thickens. Remove from the heat.
* Quickly rinse your teapot with hot water, then add black tea. Pour 1 cup of hot water into the pot, cover and steep for 4-5 minutes.
* Pour the tea into a glass (or jug) over 6-8 ice cubes to cool it immediately.
* Divide tapioca pearls between serving glasses, then divide the brown sugar syrup and the tea. Add some ice cubes and then add heavy cream. Stir and enjoy immediately.

### Notes

If you have a sweet tooth, you may want to increase the amount of brown sugar syrup by using 5 tablespoons of packed dark brown sugar and 4 tablespoons of water. The more syrup you use, the deeper the color of this drink.
If you like stronger tea flavor, you can use more black tea, for example, 1 1/2 tablespoons of black tea instead of 1 tablespoon.
If you want the milk tea to be rich and creamy like at bubble tea shops, definitely use heavy cream. With milk, the body will be much thinner.

**Mango Iced Tea**

Prep Time15 mins

Total Time15 mins

CuisineWorld

Course:Beverages

Diet:Vegan

Difficulty Level:Easy

Servings glasses

### Ingredients

* 2 medium sized alphonso mangoes - yields approx 1.5 cups mango pulp
* 3 teaspoons black tea or 2-3 black tea bags
* 4 cups water
* ½ or ¾ tablespoon lemon juice or as required
* organic unrefined cane sugar or regular sugar as required
* a few mint leaves for garnishing

### Instructions

* Peel and chop the mangoes.
* Puree them in a blender and refrigerate.
* Heat water on a stove top or in the microwave.
* Remove the pan of hot water.
* Add the black tea and stir.
* Cover and let the tea steep in the hot water for 5-7 mins.
* Strain and keep the tea in the fridge.
* Once the tea is cooled, remove from the fridge.
* Pour the tea in a blender.
* Add the mango puree, lemon juice and sugar to the tea.
* Blend everything till smooth.
* Serve the mango iced tea in tall glasses with some ice cubes garnished with mint leaves or mango or lemon slices.

Note

One can substitute the same amount of fresh fruit or 2 cups of fruit juice if your choice for thus recipe.

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