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Apple Cider and Chai Spices? Chaider!

Writer's picture: Marianne TshihambaMarianne Tshihamba

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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