|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 10g||35%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for a drink that combines the wintertime comfort of mulled apple cider and the bold flavor of masala chai? This delightful chai-spiced apple cider recipe from Stephanie Knight of Pangea Tea Company is just what you need. It combines the warming whole spices of traditional Indian drink with the sweet, comforting flavor of apple cider for a wonderfully wintery taste. It's the ideal blend of apple cider and chai in one irresistible beverage.
The warming spices in this chai-cider make it ideal for the holidays. It pairs well with many traditional Thanksgiving, Christmas, and Hanukkah foods, including apple pie, sweet potato pie, gingerbread, latkes with applesauce, and sufganiyot.
That said, you don't need to wait for a special occasion to drink it! It's also great alongside many wintertime foods, including cookies, cakes, baked apples, applesauce (especially homemade applesauce with cinnamon), many creamy cheeses and creamy dishes (such as Camembert or a creamy chicken pot pie)—pretty much any sweet involving cinnamon, and baked meringues.
- 4 whole allspice corns
- 4 whole cloves
- 3 cardamom pods
- 2 teaspoons cinnamon chips
- 1/2 teaspoon dried ginger root
- 1/2 vanilla bean pod (seeds removed)
- 1/2 small apple (such as Honeycrisp, Jonagold, or McIntosh)
- 4 cups apple cider (fresh-pressed is preferable)
- 2 tablespoons assam loose leaf black tea
- 1/2 cup almond milk (if desired, you can omit this or use other dairy alternatives)
Gather the ingredients.
Using a mortar and pestle, lightly crush the allspice, cloves, cardamom pods, cinnamon, and ginger.
In a small saucepan, add the apple cider, crushed spices, vanilla bean, and sliced apples.
Bring the mixture to a boil, then remove the pan from heat.
Cover and let steep for 10 minutes.
Return the spiced cider to a boil, then remove from heat.
Add the tea and almond milk. Cover and let steep for 4 minutes.
Stir well, then strain into a teapot.
Serve and enjoy!