I love enjoying a wet chai, but it can get pretty expensive when you go out to get one (could range anywhere from $5.50 to $7 and then add an extra 50c to $1 for soy milk!)
Here is a bulk recipe that I make at home that I put in a big jar! To make my own chai, I heat up a tbsp on the stovetop with a big mug’s worth of soy milk. Continue stirring until it’s hot, but be careful not to let it boil. You will need a fine mesh sieve when straining your chai.
To make less chai, just divide the ingredients to what you need. I buy whole spices from Hindustan in Dandenong as they are very affordable (and tend to have the best prices from what I can tell).
Ingredients required: 500g cinnamon, 125 dried ginger, 105g cardamom, 70g star anise, 55g black pepper, 50g cloves, 1L brown rice syrup1
Method:
- Lightly toast the cardamom, star anise, black pepper and cloves.
- Blend or crush the spices, taking care not to turn it into a powder.
- Stir in the brown rice syrup and decant into container.
- I use 2 jars of brown rice syrup, but you could use honey or agave but it will be a lot more sweeter. ↩︎