12/24/2012
You simply must CHAI this HOTTY TODDY!
It came a little late in the season to realize how much we've been keeping to ourselves, but after the *third* trip back to the mall during our quests to return gifts we *accidentally* bought for ourselves this season, we remembered the most important thing of all to share with friends and family: This recipe!
This is TRULY-DONT-WANT-TO-MISS-IT EFF-AY-BEE, FABULOUS HOTTY TODDY!
**Candied Clementine Chai**
(Clockwise from top left: ginger, loose, black tea, Vietnamese cinnamon, fennel seed, tea masala, green cardamom pods.)
First, grab your cutest apron to prepare this house made Chai:
2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags of black tea (preferably Darjeeling)
2 cups whole milk
1/2 cup (packed) golden brown sugar
Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot.
Okay, now that great set of glasses that you put aside for special occasions-- grab those. Fill each glass with 2.5 parts Praline Liqueur, top of with your Chai, and Garnish with Candied Clementine Peel.
ENJOY, and don't fret when you run out of clementines, we'll send you some new hotty toddy recipes to relieve the pain.
*See Candied Clementine Chai Note for Candied Clementine Peel Recipe
(Pictured: Clockwise from top left: ginger, loose, black tea, Vietnamese cinnamon, fennel seed, tea masala, green cardamom pods.)
