Chai Tea Mix
Enjoy a warm and flavorful cup of Chai Tea with this convenient and delicious mix, perfect for a quick pick-me-up or as a thoughtful gift.
Enjoy a warm and flavorful cup of Chai Tea with this convenient and delicious mix, perfect for a quick pick-me-up or as a thoughtful gift.
- Carbohydrate 6.55955523148148 g
- Cholesterol 0.666666666666667 mg
- Fat 0.0390781944444445 g
- Fiber 0.104591664685143 g
- Protein 1.22188416666667 g
- Saturated Fat 0.0199710833333333 g
- Serving Size 1 1 Serving (8g)
- Sodium 17.9421527777778 mg
- Sugar 6.45496356679634 g
- Trans Fat 0.0067605138888889 g
- Calories 31 calories
Step-by-step
- In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea.
- Stir in ginger, cinnamon, cloves and cardamom.
- In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
- To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
Swapping the granulated sugar for an equal volume of powdered maltodextrin completely alters the mouthfeel by reducing perceived sweetness while increasing body, though most home preparations rely on standard sucrose for stability. Processing the blended powders in a food processor or blender is crucial because mechanical shear breaks down the jagged crystal structures of instant tea and granulated sugar into a homogenous micro-fine powder that dissolves instantly in hot water without leaving gritty sediment at the bottom of the mug. When hot water contacts the mix, the nonfat dry milk powder and powdered creamers hydrate rapidly, but fine particle size ensures the ground spices—ginger, cinnamon, cloves, and cardamom—remain suspended in the liquid phase rather than immediately clumping or floating to the surface. Storing this dry blend in an airtight glass jar at room temperature prevents ambient humidity from initiating the caking process, as hygroscopic sugar molecules readily absorb atmospheric moisture if left exposed. While this mix remains stable for months when kept completely dry, exposing it to temperatures above 75 degrees Fahrenheit can cause the fats in the dairy and non-dairy creamers to oxidize and develop off-flavors.
