October 1, 2013

I’m craving the comfort of autumn flavors in a big way right now, but let’s be honest: The barometer is still hitting the high 80-degree mark here in good old Southwest Florida. So instead of pumpkin soup, I’m eating pumpkin yogurt (Trader Joe’s brand, specifically—it’s good). And instead of hot, spicy chai teas, I’m making iced (equally as spicy) ones, thanks to this wonderful recipe I found via For the Love of Chow.

All you have to do is bring water to a boil, remove it from heat and throw in a blend of spices (cardamom pods, whole star anise, whole cloves, orange zest, chopped fresh ginger, cinnamon sticks and nutmeg*) and tea bags (I used 10 bags of English Breakfast), let the whole thing sit for awhile, and then strain the resulting concentrate into a jar and squirrel it away in the fridge. I’ve been pouring equal parts chai concentrate and almond milk into a Mason jar over ice, and it’s seriously my new favorite thing—especially on those hot days when I still want those fall flavors. Here’s the full recipe.

P.S. I was somehow inexplicably (OK, maybe not so inexplicably considering I don’t like it very much) out of nutmeg, and this recipe still turned out totally fine.

P.P.S. If the thought of buying tons of whole spices makes you balk, go to an Indian or Asian market—you’ll be able to find big bags of them on the cheap!

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