Tea Journal

This recipe, an altered version of my basic chai, incorporates flavors and aromas of Fall. The smokiness of Lapsang Souchong black tea, traditionally smoke-dried over pinewood, brings out a fragrance reminiscent of campfires and time spent in the woods. Replacing cardamom powder with cracked black cardamom pods adds a savory, more complex spice flavor that balances the sweetness of the maple syrup. The pepper and ginger round out the recipe with the warmth of their heat, which lingers after each sip.
Smoky Maple Chai - serves two

Ingredients:
- 1 cup water
- 1 cup milk
- 1 cinnamon stick
- 4 whole cloves
- 1 inch fresh ginger, peeled and thinly sliced
- 2 black cardamom pods, crushed
- 1/16 tsp black pepper
- 2 tbsp Lapsang Souchong
- 1-2 tbsp maple syrup

Directions:
1, Heat water and milk over medium heat until simmering.
2. Turn off heat and add the cinnamon stick, cloves, ginger, and cardamom pods. Cover and steep for 20 minutes.
3. Return mixture to medium heat until simmering, stirring occasionally.
4. Add tea, stir, and steep for 5 minutes while simmering 5. Remove from heat. Strain chai and add maple syrup to taste.

Make a batch, grab a friend, and enjoy the season!
Steph