Homemade Chai Tea Concentrate

variety of spices found in Chai

Chai tea is any tea (typically black) simmered with a variety of spices to give its signature exotic taste, then a sweetener and cream is added to complete it. Rooibos (red) chai tea is pretty much Thai Milk Tea.

I went on a retreat out in Joshua Tree for New Year's Eve and decided that this was appropriately hippie enough to whip up and share with my fellow campers. It was my first time brewing a batch, but it's really simple to make and tastes absolutely amazing. Got tons of compliments! The only thing I would change for myself would be to add more spices (perhaps ground cinnamon?) or change the ratio of Chai mix to milk. I prefer a strong tasting Chai!


Adapted from Tasty Kitchen
Makes 8 servings

Ingredients

• 4 cups Water
• 1 stick Cinnamon
•  ½ inch Fresh Ginger Chopped
• 8 whole Cardamom Pods
• 2 whole Star Anise Pods
• 10 whole Cloves
• ¼ teaspoons Whole Black Pepper
• ½ teaspoons Ground Nutmeg
• 1 large peel Orange Zest
• ½ Vanilla Bean
• 10 teaspoons Black Tea (Or 10 Tea Bags)
• ⅔ cups Brown Sugar
• 1 Tablespoon Honey 

Directions

1. Bring water to boil.
2. Lightly toast whole spices (cinnamon stick, cardamon pods, star anise pods, whole cloves, whole black pepper) for 5 minutes, or until aromatic. Toasting spices prior helps open up the flavors and bring an extra depth of flavor.
3. Once water boils, remove from heat. Steep tea, toasted whole spices, ground nutmeg, orange zest, and vanilla bean for 20 minutes.
4. Strain mixture, the add brown sugar and honey. Store in the fridge.
5. Making Chai Milk Tea: Mix 1:1 ratio of Chai mix to milk. (Your choice, I used Trader Joe's Unsweetened Almond milk). Can be served either hot or cold. Perhaps blended with ice for a frozen treat? Obviously I served it hot to combat the chilly desert cold at night. Definitely hits the spot!

I like to *poke poke*...Tuna Poke!

photo courtesy of Tim Wut

I had tuna poke (pronounced POH-kay) before, but recently I had this interesting variation at K'Ya restaraunt in Laguna Beach that my roommate took me to. It's sweet and savory with a beautiful sheen to the dressing. I tried looking online for a similar recipe but none provided that sweetness I loved, so I made this one up on the fly, but it came out really well. Super easy to make...promise! 

Ingredients

• 1 lb sashimi grade tuna
• 1 pickling size cucumber (the small ones), peeled
• 1 avocado (ripe but slightly stilll firm)

Dressing

• 2 tbsp soy sauce
• 2 tbsp agave nectar
• 2 tbsp sesame oil
• 1 lime (juice only)
• 1 tbsp grated fresh ginger
• 1 scallion finely diced (white and light green parts only)

Extras

• Sesame seeds
• Furikake (rice seasoning...has dried seaweed)
• Fresh seaweed salad
• Black pepper
• Green tops of scallions

Directions

1. Mix all the dressing ingredients together in a small bowl. Set aside.
2. Cut the tuna, cucmber, and avocado in 1/4 inch cubes. Place all in a large bowl.
3. Drizzle the dressing all over tuna, cucumber, avocado mix. Toss gently, avoiding mushing the avacado.
4. Toss in any extras you like! I put sesame seeds, furikake, seaweed salad, fresh cracked pepper in mine. Garnished with green onions leftover from the dressing. But you can always get creative :)
5. Serve immediately. Goes great with rice balls, tortilla chips, fried wonton strips, salad, etc.