‘Tis the season and what better way then to add peppermint to our daily staple drink, Chai!
Everyone has their own signature style of making chai, and we never think of it in the form of a recipe. So recreating one is kinda challenging. So given here for reference. This post is more about the peppermint part, then about the chai recipe 🙂
Follow your regular way of making chai, and add the crushed peppermint when the chai is about 3/4 done. If you are adding sugar to the chai, make sure you add it a bit less in quantity, as candy canes also have sugar in it.
Peppermint candy canes – 4
- Crush the candy canes. A coffee grinder works the best for that. Store it in an airtight container for daily use
(Makes 2 cups)
Milk – 1 cup
Water – 1 1/4 cup
Tea leaves – 2-3 teaspoons (or to taste)
Sugar – to taste
Peppermint powder – 1/4 teaspoon
Ginger – 1/2 teaspoon, grated
Tea masala (optional) – 1/8 teaspoon
- Heat water, add grated ginger, let it come to a boil on medium heat. Add tea leaves and let it boil for a couple minutes.
- Add milk, and let it boil on medium heat for a few minutes, until 3/4 way done. This generally takes about 10 minutes. At this point, add 1/4 teaspoon of crushed candy cane, sugar (if adding), and tea masala. Stir 3 times.
- Let it boil for a few more minutes, turn off the heat. Strain the tea in a cup.
Enjoy your cuppa joy!