MONIN Premium Chai Tea Concentrate 700ml for Chai and Cocktails. Vegan-Friendly, Allergen-Free, 100 Percent Natural Extracts and Colourings

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I made this concentrate with my fingers crossed,but as I made it the small was amazing. I accidentally forgot the lemon so I mixed it in at the end after removing all of the whole spices and tea bags. Crush the cardamom pods slightly before simmering. You just need to bash them hard enough so that they pods open up slightly. To serve, heat ½ a cup of your favorite milk and ½ cup of chai tea syrup and enjoy with a sprinkle of ground cinnamon.Or, serve it with cold milk over ice cubes for an iced latte.

Fennel seeds, star anise, and even chili would do well in syrup too. But I like it best without all of that. You’ll use 1/2 cup of homemade chai concentrate at a time to make a latte. This concentrate stores well in the fridge, for up to 2 weeks. You can make up to 4 lattes with this concentrate. And the recipe can easily be doubled or tripled. To Make a Latte:g powdered sugar for the dough & approx. 90 g extra for dusting and rolling the baked vanillekipferl

Mix the pasta with the vegetables, tofu, and dressing and store in the fridge until ready to serve. Strain and store: Using a fine-mesh strainer or a mesh bag, pour the syrup through the strainer into a bowl. Funnel the syrup into a sealed jar with a lid and use it within 4 weeks when refrigerated. Top tips Every 1-2h turn everything. The drying process takes a couple of hours, maybe six. It depends on whether you use a lot of vegetables with a high water content and how small or large they are cut (mine are always too big...).

How many shots are in a chai tea latte?

Heat fresh water with spices, ginger, and sugar over medium heat and let it simmer for 10-15 minutes to infuse the flavors. I used coconut sugar which adds a nice caramel-like flavour. Brown sugar would also work. Keep in mind that dark brown sugar is sweeter than light brown sugar.

For a deeper caramel chai syrup, use only light brown sugar or dark brown sugar in the mix. Storage I have a soft spot for drinks infused with spices, especially the likes of cinnamon, ginger and nutmeg. These just happen to be at their most comforting during the nippier months of the year.Next, combine the sugar and water in a small pot and stir it together. Bring the contents to a boil, then reduce to low heat for 5 minutes.