This season I prepared a gift for many of my family members: the path to homemade Chai.
Almost all of the ingredients can be adjusted to your liking, so experiment until you find what works for you. I use wildflower honey, fresh ginger, and a generous count of the spices. Do your 15 cloves look small? Add one or two more! Scraping the seeds out of the vanilla beans adds a wonderful aroma to the process and I prefer to mix the chai concentrate with soy milk (about 50/50), though some batches you may choose to adjust the ratio.
Once you establish a baseline you're happy with, you can increase production. Create three or four batches of the dry spices at a time, wrap each individually, and whenever you feel like a fresh batch of chai you have your custom Chai spice mix on hand!
As I'm intimidated by recipes with long lists of ingredients (even when they aren't that complex), I've created a one-page overview of the process to visualize the recipe in as few steps as possible.
If you enjoy Chai, give it a shot! You can print the recipe here.
