RECIPE : chai spice mix

comments 6
BREAKFAST, DRINKS, FOOD, FROM SCRATCH, HOME, RECIPES, VIDEOS

Follow

we made this video last year, and the recipe is in my new vegan cookbook !

this chai spice mix is so lovely in autumn and winter, served on a cup of hot oat milk, as an early-morning or late-night treat. but it’s of course also delicious on porridge and in smoothies too, or why not try it on your banana pancakes ?

these pics are from the cookbook, and as you can see, the chai spice is sharing a spread with my chili and orange coated sesame mix – yum ! both are part of the from scratch chapter of the book.

jennymustardchai2jennymustardchai3

chai spice mix
2 tbsp cinnamon
1 tbsp cardamom
1 tbsp clove
1 tbsp ginger
1/2 tbsp nutmeg
15 black peppercorns

if using ready ground spices
– mix all ingredients together and keep in an airtight glass jar/container.
– enjoy on your favourite hot plant milk, with your breakfast smoothie, or when baking.

if using whole spices (will pack even more flavour !)
– grate fresh ginger and place on a parchment paper and dry in the oven on low heat until completely dry.
– grind peppercorns, ginger, cardamom, and clove with a mortar ans pestle.
– grate nutmeg and cinnamon.
– mix all spices together and keep in an airtight glass jar/container.
– enjoy on your favourite hot plant milk, with your breakfast smoothie, or when baking.

jennymustardchai5 copy

go treat yourself to some chai !
there’s at least one good thing about winter approaching – spicy comforting flavours like this.

love // jenny

____
p.s. make sure to never miss a post – follow me on bloglovin’ !

jennymustardchai4
chaispicemixt1

 

6 Comments

  1. Pingback: RECIPE : chai roasted muesli | jenny mustard

  2. Pingback: RECIPE : hot pumpkin smoothie chai latte | jenny mustard

  3. Perhaps I missed it but I’m not seeing whether or not the version of this made with fresh ginger ought to be stored in the refrigerator? Should it not to prevent bacterial growth from the fresh ginger?

  4. That was also one of my questions: How do you prevent the fresh ginger from going mouldy? Secondly, how did you crush the cardamon pods into a powder? Did you remove the black send form the shells first then use the pestle and mortar? Thanks Jenny ^^

  5. It is written that you dry the fresh ginger completely in the oven and then grind it. :) I’m making this for christmas presents for my siblings, thanks Jenny :)

  6. Pingback: A VERY MUSTARD XMAS #15 | christmas drinks for cold nights | jenny mustard

Leave a Reply