SALTED CHAI TEA
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I am a coffee drinker through and through. I only drink one cup of coffee a day, but I am particular about my coffee in that it must be good. I buy the best beans I can find, and I grind them every morning for my one cup. Occasionally I’ll have a second cup if I’m working all day or something, but usually I resort to tea.
I like a lot of different teas, but none are quite as substantial as a good homemade chai tea, like this one. Rich from coconut milk, fragrant from different spices and vanilla, lightly sweetened from honey, and creamy from a dollop of coconut cream spooned on top. Recently I tried an addition that put mine over the top, so I thought I’d share it with you: Colima Sea Salt.
Not a lot, mind you. Too much, and you’ll take away from the flavor of the tea. You’re not looking for salty here, but the tiniest pinch can make all the other flavors come alive.
What are those flavors, you ask? Well, I’ll share my version, but keep in mind there are a million other versions out there. The key to this is finding the right balance of flavors that you like, because, well, you’re the one that’s going to drink it.
My chai tea is heavily spiced with cardamom, ginger, cinnamon, and anise. A bay leaf, a few peppercorns, and a splash of vanilla and honey to finish. You can also add cloves, nutmeg, or allspice, but I usually leave those out. I use whole spices, but dried will also work.
For milk, I like canned coconut milk. It’s creamy and thick, and the coconut goes well with the spices. Beware that the canned variety is high in fat and calories, so if you’re looking for something more diet friendly, try dairy milk or coconut milk in a carton. Play around with different spices and flavors until you find what you like, but remember to take some notes — you don’t want to create the perfect recipe only to never be able to make it again!
- 6 cardamom pods, smashed
- 1 cinnamon stick
- 1 small piece star anise
- 1/4 teaspoon cracked ginger
- 4-5 whole peppercorns
- 1 bay leaf
- 2 black tea bags
- 1 teaspoon vanilla extract
- Milk, of your choice (I used canned coconut with the cream on top)
- Honey, to taste
Colima Sea Salt
- Put the cardamom, cinnamon, star anise, peppercorns, bay leaf, and tea bags in a small saucepan. Cover with about 12 ounces water. Bring to a boil, turn off heat, and let steep for 5 minutes.
- Add the vanilla and honey, to taste. Strain the tea into two mugs and add milk to your liking. Spoon the coconut cream on top if using, and add a tiny pinch of Colima Sea Salt — add a few granules, taste, and add more if necessary until you get a good flavor.
Download this recipe in easy to print PDF format: Salted Chai Tea