- 4 black tea bags (such as Assam, Darjeeling or Oolong)
- 4 Purecane™ Individual Packets
- 2 cinnamon sticks (+ more for garnish)
- 2 star anise pods (+ more for garnish)
- ¼ teaspoon whole cloves
- ¼ teaspoon ground cardamom
- ½ teaspoon whole black peppercorns
- ½ teaspoon ground ginger (or 1 piece fresh ginger)
- 1 cup boiling water
- 4 cups milk of choice (use unsweetened non-dairy milk to make this recipe sugar-free and vegan!)
- 1 tbsp vanilla extract (optional)
- Bring one cup of water to a boil.
- While water is boiling, break your cinnamon sticks in half and toss into a bowl. Roughly crush all other spices together with a mortar and pestle (or use the flat side of a spoon), and add to the bowl with cinnamon sticks.
- Once the water has been brought to a boil, add in spice mixture and tea bags. Boil for 3-5 minutes, essentially making a chai concentrate.
- Put chai concentrate through a fine mesh strainer to catch all the big pieces of spices and the tea bags.
- Add 4 Purecane™ Individual Packets to your concentrate to sweeten.
- Optional: add 1 tbsp vanilla extract to chai concentrate to make a vanilla chai!
- Add 2 tbsp of chai concentrate to one cup steamed milk of choice.
- Add star anise pods &/or cinnamon sticks for garnish.
- This makes 4 servings, so enjoy immediately or keep remaining chai concentrate in the fridge for up to a week!
You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:
- Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
- Purecane will take a little longer to blend with butter, but it is worth the wait.
- If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
- For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.