If you love spice chai tea or have some gift recipients who do, then today’s recipe for instant chai tea is just for you. ;) One disclaimer before we begin: if your spice pantry isn’t well-stocked, you might find today’s recipe to be pretty pricey. Spices go a long way, of course – so you are set for a really long time after the initial investment. If you bake often (or even occasionally) you probably have most or all of these spices on-hand already.
This is an adaptation of a recipe I found on allrecipes earlier this year. I’ve made some tweaks to it to add my own flavor to it (oh yeah, we were due for a food pun).
- 1 cup vanilla sugar** (depending on your tastes – you may want to increase or decrease by 1/4 cup)
- 3/4 cup nonfat dry milk powder
- 3/4 cup non-dairy coffee creamer
- 3/4 c. instant unsweetened tea
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground nutmeg
- optional – 1/4 tsp. ground white pepper, if you like a little kick
**A note about vanilla sugar before moving on: it’s very easy to make, you just need time to prepare it ahead. You can either bury 1 whole vanilla bean into 2 cups of sugar and seal it up for 1-2 weeks, or if you don’t have that kind of time (or access to whole vanilla beans), you can also add 1 tsp. pure vanilla extract to 1 cup of sugar. Stir it well, then spread it out on wax paper to dry for 2-3 hours. The sugar must be dry before beginning this recipe. It will get a little crumbly, but that’s okay – just break it up as well as you can. It doesn’t have to be perfect to continue.
One more note about the spices… you will probably be tempted to omit the cardamom because it’s not as common a spice as the others, and it is not cheap, and it’s only 1/2 tsp. But I assure you – it really makes the recipe.
Stir your ingredients together, and grind them in a coffee grinder or food processor until they become a fine powder.
Then, just add it to your gift jars, or your own air-tight container.
When you share, include the instructions to add 2-3 teaspoons of mix for each 1 cup of hot water.
This recipe makes about 2 cups of powdered mix once you have ground it down. You can package it up a few ways. My batch made:
2 – 8 oz. (half-pint) jars, and
2 – 2 oz. spice jars (I got them at World Market, but Hobby Lobby has similar ones)
You could also use 5 – 4 oz. jelly jars, 10 spice jars, or whatever jars you like. This is just to give you an estimate of how far your recipe will go when packaging.
Then, you will want to make them pretty! If you use ball jars, labeling is really easy. I just printed out a label on my printer, and cut it round.
If you have a vinyl-cutting machine (oh yes, I got out my Silhouette for this project) – you can add a nice vinyl label to your spice jars. Of course, if you don’t have a way to cut craft vinyl – a tag tied on with bakers twine would of course do the trick.
I link up to these great parties!