With the cool weather upon us, I'm looking for those warm, comforting drinks that make your guests linger just a little bit longer. Most of us have a mulled wine or cider recipe in our arsenals, but I'm loving this twist on a classic that uses Indian chai spices.
Apple Chaider
Ingredients
3½ cups fresh apple cider (or hard cider)
18 green cardamom pods, lightly crushed
1 3-inch cinnamon stick, broken into pieces with the flat side of a chef’s knife
1 2-inch piece ginger, peeled, thinly sliced
6 whole cloves
1 tsp. black peppercorns
Method
Step 1
Bring apple cider, cardamom, cinnamon, ginger, cloves, and peppercorns to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer gently, stirring occasionally, until reduced by about half, 8-10 minutes. Remove from heat. Add tea bags and press down to submerge. Cover and let steep 5 minutes.
Step 2
Strain tea mixture through a fine-mesh sieve into a large measuring glass, pressing firmly on solids to extract as much liquid as possible. Wipe out saucepan. Return chaider to saucepan and reheat over medium until just barely simmering.
Step 3
Divide chaider and ghee, if using, between mugs. Serve hot.
Step 4
Do Ahead: Cider and tea mixture can be made 5 days ahead. Strain and chill. Gently reheat in a small saucepan over medium heat.
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