Forget that fancy coffee store or the premade chai spices! Make your own for a more flavorful, pungent, and personalized Homemade Chai Spice Mix.
Last week, I participated in #PumpkinWeek. Which reminds me, now that the fiscal year is over I need to revisit and share those delicious recipes!
I made some seriously scrumptious Pumpkin Chai Baked Donuts that I thought were amazing. All because I made fresh, homemade chai spices.
Now, for those of you who have stuck with me and read my rants about fresh herbs and spices, please feel free to skip a paragraph or two. For those that are new to AKHA, please allow me to get on my soapbox.
We buy fresh produce, fresh meat and fresh bread. Why don’t we buy fresh herbs and spices? Have you checked the date on your bottles in the pantry? I bet you didn’t even know there was a date on those bottles. Go check. I’ll wait. *whistles theme to Jeopardy* You see what I mean?
That date isn’t like your milk; it’s not a sell by date. It’s a use by date. If you haven’t used it by the date on the bottle, toss it and get another bottle. It’s like baking powder; it loses its potency after a while. That’s why I buy whole spices and only small bottles of herbs. Or, I keep them in the freezer. This makes them last a little longer, but they’re still not as fresh when you use them a year later.
So, please do not use preground anything in this recipe. In your International foods aisle, at least it’s true in my grocery stores, you should be able to purchase almost all the spices needed whole in small bags. Or, if you’re a power use like me, you can purchase them whole from places like My Spice Sage and Penzeys.
Okay. The soapbox is going back in the pantry.
You will not regret using fresh spices in this chai mix. Trust me on this one. Because it will be a total flavor explosion in your mouth. It will almost knock you out when you open the spice/coffee grinder, but to bake with it? Oh my word! To.die.for! Everyone in the office loved the flavors of the donuts that I made. I can’t help but open the jar and just take a whiff. And I can’t wait to bake some more with this delicious spice blend.
I hear ya! “Make tea!” I’m so not much of a tea drinker; especially one that requires me to simmer milk for long periods of time. Now cocoa? That’s another store. Hmmm…chai cocoa. Now there’s an idea!
Oh winter, please hurry up!
No. I’m not sick in the head! If you’re a long timer reader, then you’ll know that my genes are built for cold weather. Me and summer? Polar opposites. I hate to sweat. I hate being hot. Let me rephrase that. I hate to sweat and be hot while doing nothing. Now, hiking? That’s a good sweat, but just sitting around watching TV? Not so much.
Just look at that gorgeous color! I bet the one you buy in the store is pale. I bet the one you buy in the store might have *whispers* sawdust in it. At least that’s what I’ve read; most pre-ground cinnamon has sawdust in it. I don’t know that I believe that, but I don’t want to take the chance.
Now, those long string type pieces? That’s the ginger. Some of it, if you’ve worked with fresh ginger you’ll know this, can be a bit stringy. Not to worry! It won’t hurt anything and you most like won’t even notice it when you bake with this mix. And, if you’re making tea you’re going to strain it anyway.
What chai flavored stuffs do you like to eat?
- 1 tablespoon green cardamom pods
- 1 tablespoon whole coriander
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 teaspoon whole black peppercorns
- 4 inch piece of a vanilla bean
- 4 inch piece of a cinnamon stick
- 2 whole black cardamom pods
- 1 whole star anise
- 1 inch piece of dried ginger
- Heat a medium skillet over medium-high heat. Add the spice and toast until fragrant, about 3 to 5 minutes. Remove from heat and cool completely.
- Place the ginger piece in a spice grinder and grind to a powder. Add the remaining spices and grind to a powder. Store in an airtight container up to one month.