I came across this slow cooker spiced chai recipe by accident, and couldn’t wait to get to the shop to buy more cinnamon quills (the one ingredient not already in my pantry). This is so easy, much cheaper than buying chai at a coffee shop (or even those pre-mixed ones), and how great is it to be able to have warmed chai in a slow cooker on your kitchen bench ready to ladle into a cup at any time you please?!
- 1.9 L water
- 1.5 tablespoons loose black tea in a mesh tea holder (Can substitute 6-8 black tea bags. As you can see I left my leaves loose so they can swim around and flavour everything)
- 8 cardamom pods, cracked open
- 12 whole cloves
- 3 cinnamon quills
- 5 black peppercorns
- 5 slices of fresh ginger
- 1 star anise
- 2 cups (500 mL) of coconut milk or other non-dairy milk (I used soy milk)
- Sweetener to taste, e.g. agave nectar, rice malt syrup, coconut syrup (I didn’t use any sweetener)
Throw everything into the slow cooker, and heat on high for at least 2 hrs. Strain and enjoy!