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This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.
- 3½ cups fresh apple cider
- 18 green cardamom pods, lightly crushed
- 1 3" cinnamon stick, broken into pieces with the flat side of a chef’s knife
- 1 2" piece ginger, peeled, thinly sliced
- 4 black tea bags, such as PG Tips
- 2 tsp. ghee, unsalted butter, or virgin coconut oil (optional)
Bring apple cider, cardamom, cinnamon, ginger, cloves, and peppercorns to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer gently, stirring occasionally, until reduced by about half, 8-10 minutes. Remove from heat. Add tea bags and press down to submerge. Cover and let steep 5 minutes.
Strain tea mixture through a fine-mesh sieve into a large measuring glass, pressing firmly on solids to extract as much liquid as possible. Wipe out saucepan. Return chaider to saucepan and reheat over medium until just barely simmering.
Divide chaider and ghee, if using, between mugs. Serve hot.
Do Ahead: Cider and tea mixture can be made 5 days ahead. Strain and chill. Gently reheat in a small saucepan over medium heat.