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Masala Chai Spiced Apple Cider using Kimicha Tea

Posted by Kim Dallaire on November 06, 2013 (0 Comments)

One of the best things about fall is apple cider.  It’s even more delicious if you've mulled it yourself - I especially love how the whole house smells amazing the whole time it’s simmering.

This is more of a tip than a recipe - traditional apple mulling spices incorporate a lot of the same things as chai tea, so why not take advantage of that and speed up the process?

Things you’ll need:

- apple cider

- a few tablespoons of our Organic Masala Chai tea

- cheesecloth

- a fine strainer

1. Put the chai tea onto a 5 inch square of cheesecloth.  Wrap it into a tight bundle and secure the top with an elastic.  You can snip off the excess cheesecloth if you want.

2. Pour your apple cider into a large pot and add the tea bundle.

3. Start the cider simmering.  It doesn’t need to boil - you’ll lose too much cider to evaporation that way.

4. Leave it for at least an hour, tasting occasionally.

5. When you’re happy with the flavour, or you've grown impatient and want to drink it, remove the tea bundle and strain out the cider through a fine strainer (or a bigger strainer and cheesecloth if you don’t have a fine strainer)

6. Take it outside and enjoy!

Anything else you like to do with chai tea?  It’s such a fabulous blend of spices, the possibilities seem endless!


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