Honeycomb Dirty Chai
Chai gets its complex flavor profile from a blend of spices that varies from region to region. Cardamom, cinnamon and grated ginger are often used, though it’s not uncommon to find chai made with similar warming spices such as cloves, star anise, peppercorns and coriander. The chai syrup makes about 1 1/2 cups; you can pour the remainder into an airtight container and keep in the refrigerator for up to 4 weeks. If you don’t want to make your own chai syrup, our Chai Syrup has a sweet, balanced blend of warming spices that’s perfect to add to any pick-me-up.
Ingredients:
For the chai syrup:
- 2 cups (16 fl. oz./500 ml) water
- 1 cup (8 oz./250 g) sugar
- 10 chai tea bags
- 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- Pinch of cardamon
- Pinch of salt
For the drink:
- 1 1/2 Tbs. chai syrup, homemade or store-bought
- 1/2 Tbs. honeycomb or honey, or as desired sweetness
- 2 oz. (60 ml) freshly brewed espresso (about 2 shots)
- 6 oz. (180 ml) steamed milk
- One 1-inch (2.5-cm) piece honeycomb
- Cinnamon for garnish
Directions:
To make the chai syrup, in a small saucepan, combine the water, sugar and tea bags. Bring to a boil, then reduce the heat to low and add the cinnamon, ginger, cloves, cardamom and salt. Simmer for 20 minutes. Remove from the heat and let cool to room temperature, about 15 minutes. Strain the syrup into a small bowl, squeezing out the tea bags to release as much liquid as possible.
To make the drink, in a mug or glass, add the chai syrup, honeycomb and espresso. Let steep for 1 minute, then gently stir until well combined. Pour in the milk and garnish with the piece of honeycomb skewered on a cocktail pick. Sprinkle with cinnamon and serve immediately. Makes 1 drink.
Williams Sonoma Test Kitchen
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