• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

« | Main | »

Toasted Hazelnut Chai

The tea shelf in my pantry is absurd. Dozens of teas from everywhere I go, stacked and falling over next to nearly as many varieties of honey on the other end of the shelf. I’ve been a bit obsessed with Lupicia teas for the past few years, ever since I discovered that they make teas that taste like roasted chestnuts and salty sakura mochi and sweet beans. But I’ve never found a commercial chai that tastes as good as the one I’m posting here now. Just a bit of toasting and pounding, and you have enough chai to last months, perfect rich spices to ease you into your day each morning.

In other news, I finally put together a main site to gather up all my projects and portfolios. I’ve also started an etsy shop, where I’m selling my lampworked glass beads and jewelry.

My bees are doing well. It’s been a rough summer for them, and I had to replace the queen once, but the hive is now going strong. I’m pretty confident that they have good odds heading into winter, at least, and still have hope that they’ll manage to make some honey for me if we get a good nectar run this fall.

I finally got stung for the first time by my hive. Turned out that it’s much less of a big deal than it was back when I was a kid! And I totally deserved it – I was doing a hive inspection alone, and I squished more bees than usual when stacking the supers back up at the end. But that’s okay – I’ll still gladly go in wearing shorts and tanktops and a loose veil, and pet fuzzly walls of bees in the hive. Me and the ladies, we get along just fine.

2008: Black and White Cookies
2007: Dolmas (stuffed grape leaves)

Toasted Hazelnut Chai
37g black tea leaves
50g toasted hazelnuts
12g rose petals
20g cinnamon sticks
15g cardamom pods
A couple vanilla beans (optional)

A mortar and pestle honestly is the best and easiest tool for the job, this time.

I toast hazelnuts on a baking sheet in the oven, 315 F for about ten minutes (or until they smell good to you). Let them cool for a couple minutes, then coarsely crush them and mix them in with the tea.

My rose petals come in the form of curled up rosebuds, so I crush them just a bit until the petals separate out and break up enough to be mixed in with the rest.

Crush the cinnamon sticks into shards small enough to fit into your tea strainer. (It ended up being about 5ish 3″ cinnamon sticks, for me.) Mix in with the rest.

When you crush the cardamom pods, get in there with your fingers and rub the seeds out of the pods – but pour the pods along with the seeds into the mix with the rest.

If you’re using vanilla beans, just snip them into little pieces with a pair of scissors and mix those in.

That’s it. Sniff it to see if you’re happy, and adjust the proportions to taste. Store in a sealed container. Use like you would any other fantastically delicious chai.

Post a comment

You can leave a response, or trackback from your own site.

6 Responses to “Toasted Hazelnut Chai”

  1. I love my mortar and pestle! This tea sounds absolutely delicious and such a breeze to make at home, I’m definitely going to have to try it!

  2. i guess i never considered making my own chai! i just bought a mortar and pestle, yesterday too. perhaps this will be the first thing to try?!
    thanks for sharing the inspiration!

  3. mr.ed says:

    Harvesting your own rose petals can be tricky, as many gardeners use nasty stuff on their crops. Newer rose varieties tend to be prettier but less fragrant than the older, smaller ones. We have neighbors with classic old bushes that yield tiny but fragrant roses. It still takes a lot of petals to make decent recipes. Rosewater, anyone?

  4. Jamie says:

    Hey, so I love chai but I am Mormon so I can’t drink black tea. Do you think I could replace the black tea with anything? Or make it without? Or is the black tea integral? I mean I know it is the tea part of the tea bit what so you think?

  5. sarah says:

    I love chai and will try and make your recipe since i usually just by it in a box. Fresh ingredients should taste better i hope.

  6. Kissa says:

    Jamie, try red rooibos tea. It’s caffeine free and is quite tasty.

Leave a Reply

August 2010
« Jul   Jan »