I had a shoot to do for a new board today, so, I decided to photograph all of my steps to share with you. Hope it gives you a good glimpse into the process. Enjoy!
Chai Tea Concentrate
Makes approximately 1 quart
10 black tea bags
4 1/4 cups of water
1 large cinnamon stick or 2 small
1 t. Fresh or powdered nutmeg
10 black peppercorns or about 1/2 t. ground pepper
1 knob of grated fresh ginger or 1 t. ground
15 cardamom pods - (crush up with the flat side of a knife)
Vanilla bean - split and scraped or 1 T vanilla
4 Star Anise
(All of these spices are customizable. You might have to play around with it if there's certain spices you don't like as well as others)
Sweetener of your choice. I used to make this with 1/2 cup honey, but we aren't using refined sugar right now, so we will sweeten to taste with stevia as we drink it.
Add all the ingredients to a saucepan, except the vanilla and sweetener.
Simmer for 15 minutes. Turn heat off and let cool for 5 minutes, stir in vanilla and add sweetener now if you want to do that.
Strain the liquid into a quart sized jar and store in the refrigerator.
Remember this is a concentrate so the flavors will be strong. We like to serve ours in a 1:1 ratio with almond milk. But, any milk works great. My personal favorite way to drink chai is over ice! I drink it year round.
Lavender, lemon and chamomile margaritas
8 oz tequila
4 Meyer lemons (or regular lemons if that's all available)
8 oz lavender chamomile syrup (recipe below)
coconut sugar (can substitute any dark sugar) for rimming
coarse salt for rimming
optional: sparkling water
Rim all the glasses by running half of a lemon around the rim
Combine coarse salt and coconut sugar on a small plate and twist the top of your glass in the salt/sugar mixture. (I added lavender and chamomile to mine and it looked pretty but some people might not like the flowers in their mouth)
Combine tequila, juice of all the lemons, and the syrup in a jar with a lid and shake to mix. Divide between 4 glasses, top with ice and garnish with a lavender flower. Optional: add sparkling water to give it a little bubbly.
LAVENDER CHAMOMILE SYRUP
2 T dried lavender flowers
2 T dried chamomile
1 cup organic sugar
1 cup water
Combine all ingredients in a medium saucepan and bring to a simmer on med-low heat. Simmer for 5-7 minutes, cool for about 5 minutes and strain into a jar with a lid. Store leftovers (if you have any) in the fridge. You can also make a little bubbly drink for the kiddos with this syrup and some sparkling water. My guys love lavender and lemon spritzers!