This award-winning Chai Spiced Apple Cider recipe from Stephanie Knight of Pangea Tea Company combines the warming whole spices of traditional masala chai with the sweet, comforting flavor of apple cider. Guest judge Molly Watson of About Local Foods called it "perfect for chilly fall days and nights." Contest judge Chris Cason of Tavalon added that that "it is no mistake that many of the same ingredients also appear in some of the better apple pie recipes" and that "the flavors all come together quite nicely."
Prep Time: 4 minutes
Cook Time: 20 minutes
Total Time: 24 minutes
Yield: 4 8-ounce servings
Ingredients:
- 4 whole allspice corns
- 4 whole cloves
- 3 cardamom pods
- 2 tsp. cinnamon chips
- 1/2 teaspoon dried ginger root (Judges' note: Fresh ginger gives a fuller ginger flavor.)
- 1/2 vanilla bean pod (seeds removed)
- 1/2 small apple, such as HoneyCrisp, Jonagold or McIntosh
- 4 cups bottled apple cider
- 2 tablespoons Assam loose leaf tea
- 1/2 cup almond milk (Judges' note: If desired, you can omit this or use other dairy alternatives.)
Preparation:
- Using a mortar and pestle, lightly crush the allspice, cloves, cardamom pods, cinnamon and ginger.
- In a small saucepan, add the apple cider, crushed spices, vanilla bean and sliced apples.
- Bring the mixture to a boil and then remove the pan from heat.
- Cover and let steep for 10 minutes
- Return the spiced cider to a boil, then remove from heat.
- Add the tea and almond milk. Cover and let steep for 4 minutes.
- Stir well, and then strain into a teapot.
