Last month Amanda sent me a sample of this and I ended up really liking it – so much that I broke down and bought a half a pound of this offering from Golden Moon. Took advantage of a free shipping promo so I could justify it’s purchase! :) I really love that there isn’t any pepper in this blend, but it’s rather cinnamony and spicy from the cloves and cardamon.
So this time I prepared it as a concentrated chai syrup so that I can just add it to milk when the mood strikes. Here’s what I did:
Brought 2 cups of water and 1 1/3 cup of sweetener to a rolling boil in a saucepan. Let it boil for about 3 minutes to let the sugar & rock sugar combination fully dissolve. Then I added 6 tablespoons of the Kashmiri chai dry leaf, letting it steep for 5 minutes. Strained the leaf from the concentrate and let cool in a swing top glass bottle. When cool, refrigerate.
Now I can have a delicious iced chai latte with a fraction of the work!