Based on the Homemade Chai Mix, I created this mixture by adding vanilla and ginger flavors to my morning chai. I’m also submitting this as Gingerama Recipe #10!
2 tsp vanilla extract
1 tsp cardamom
1 tsp sugar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp ginger
1 can (14 oz) sweetened condensed milk
Combine all ingredients in a small dish with cover. Store overnight in refrigerator before using.
To make a cup of chai: brew a cup of strong, black tea such as Assam or Darjeeling. Use 2 teabags for every 1 1/2 cups water and steep for at least 5 minutes. Remove teabags and stir in 2-3 spoonfuls of chai mixture (per 1 1/2 cups brewed tea).
I prefer to strain my chai before drinking because the spices do not dissolve and sediment (for lack of a better work) will fall to the bottom of the glass.
Chai can be stored, covered, in the refrigerator for approx 2 weeks.
