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Slice the ginger into 1/4 inch slices. In a 2.5 quart saucepan, add 2 quarts of water. Next add the sliced ginger and all of the spices to the 2 quarts of water. After that add the 5-6 bags of black tea. Place the sauce pan on a low heat stovetop for 10-15 minutes, bringing it to a gentle simmer. Do not allow it to come to a rolling boil.
When it has come to simmer turn off the heat. To the chai tea, add 1/3 to 1/2 cup sweetener (we used coconut sugar). Place a lid on the pan and allow it to steep until cooled.
Once the spiced chai tea is cool, you can place the tea into a large mason jar and put it into the refrigerator. If you keep the spices in with the tea, it will help it last longer in the fridge and give a richer flavor. The chai tea should last in the fridge for several days. This is the beauty of “making it ahead!”
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