Who doesn’t love Chai? Seriously, it’s the best. The creamy and complex spices always smell amazing, but teabags at home never really seem to cut it. They’re too watery and strong and never seem to work very well with milk. This is why Sam, my fearless partner in crime, and I decided to try to make powdered chai at home. Unfortunately, this was a snap decision and we were not super prepared, but we learned from our mistakes and will pass our newly minted wisdom down to you.
Sam’s Impromptu Chai Powder
1 cup nonfat dry milk powder (How does one “dry” a liquid?)
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 cups white sugar (We wished we had added less of this to our final product)
1 1/2 cups unsweetened instant tea (What is this?)
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1.5 tsp ground cardamom
Awesome, now dump all of these into a bowl.
They will not combine that well. We assumed that the recipe we glanced at before starting was just being pretentious when it was saying that we needed a blender (which we do not have). I mean, all the ingredients are powders, right? Nope, they did not like to be all cosy in a bowl. See for yourself! No matter how hard you stir, it will look like this.
So, if you have reached the point in your life where you have access to a blender or food processor, go for it. Now, put like two tablespoons into a large-ish mug and add hot water. (Warning: you are going to think you need more than this, do not make this mistake)
- Cardamom Chai Date Nut Muffins (livingthesweetlifeblog.wordpress.com)
- Chai Tea Loaf Cake (thebitesizedbaker.com)