Description
A comforting and flavorful Apple Crisp Chai recipe that blends the warm spices of chai tea with the sweet tartness of apple cider. Enhanced with brown sugar, cinnamon, ginger, and cloves, this spiced beverage is finished with a splash of vanilla and topped with steamed milk or cream for a cozy treat perfect for chilly days.
Ingredients
Scale
Beverage Base
- 2 cups water
- 2 chai tea bags
- 1 cup apple cider
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
For Serving
- Steamed milk or cream, for serving
- Cinnamon sticks, for garnish (optional)
- Apple slices, for garnish (optional)
Instructions
- Boil Water: Bring 2 cups of water to a boil in a medium saucepan, preparing the base for the chai infusion.
- Steep Tea: Add the chai tea bags to the boiling water and let steep for 5 minutes to extract the rich, spicy flavors.
- Add Flavorings: Remove the tea bags and stir in the apple cider, brown sugar, ground cinnamon, ground ginger, and ground cloves to build the warm, spiced apple flavor.
- Simmer: Lower the heat to a simmer and cook for an additional 5 minutes, allowing the flavors to meld thoroughly.
- Finish with Vanilla: Remove the saucepan from heat and stir in the vanilla extract for a smooth, sweet note.
- Serve: Pour the prepared Apple Crisp Chai into mugs for serving.
- Add Creaminess: Top each mug with steamed milk or cream to add a creamy texture and balance the spices.
- Garnish and Enjoy: Optionally garnish with a cinnamon stick and apple slice for a festive presentation and serve immediately while hot.
Notes
- You can adjust the sweetness by varying the amount of brown sugar or using a sugar substitute.
- Steamed milk or cream can be swapped for plant-based alternatives such as almond or oat milk for a dairy-free version.
- For a stronger chai flavor, steep the tea bags longer before removing.
- This beverage pairs wonderfully with light pastries or breakfast items for a cozy start to the day.
