Cold-Brew Chai
From Nicole Perry, POPSUGAR Food
Notes
If you own a scale — I'm partial to OXO's model [1] — I highly recommend using it here, as it's much more accurate and will help to account for variation in the density of brands. Do not substitute powdered chai for loose leaf.
The same cold-brew technique can be applied to other varieties of tea: per quart of water, infuse 8 to 12 grams of loose leaf tea (1 to 1 1/2 tablespoons for a dense rolled tea like oolong or 4 to 5 tablespoons for a lightweight voluminous tea like some white varieties) for 8 to 10 hours or overnight. Play around with the amount of tea and the timing until you get it just right.
Ingredients
- 12 grams (about 2 tablespoons) loose leaf chai, such as Rishi masala chai [2]
1 quart water
Milk, for serving
Simple syrup, for serving, optional
Directions
- Add the chai and water to a quart-sized mason jar. Seal and refrigerate for 8 to 10 hours (or overnight).
- Strain out and discard the tea solids.
- Add milk (or nondairy milk) and simple syrup to taste. (I prefer 2:1 ratio of tea to milk without any simple syrup.)
Information
- Category
- Drinks, Tea
- Cuisine
- Indian
- Yield
- 1 quart cold-brewed chai