I have had good chai and I have had bad chai. But sometimes, the best chai is easy chai.
In the spirit of this, I made some instant chai mix. Also, a bag of this makes a good gift.
3 cups vanilla sugar
3 cups powdered milk
1 ½ cups unsweetened instant tea
2 tsp ground ginger
2 tsp cinnamon
1 tsp cloves
2 tsp cardamom
Mix everything together in a bowl. At this point it will look grainy and not terribly appetizing.
But through the magic of food processing, it becomes a lovely uniform powder. You’ll probably have to do a few different batches in the food processor, unless you have a mondo one. This recipe makes about 3 pint jars full of mix. The jar of instant tea I bought had the perfect amount for making this recipe twice.
To make a cup, mix hot water with 2 Tbsp of mix. You can also cool it off and pour over ice. It’s really good both ways.
Fun fact: chai is the Hindi word for tea so saying chai tea is a little redundant.
For our anniversary, the hero cooked us a great dinner. He’s really talented with seasonings and he wanted to try marinading the meat this time. It turned out delicious.
He bought some antibiotic and hormone free rib eye steaks and mixed up the marinade around lunch time and let the steaks soak it in for about 6 hours. Then he did a spice rub and cooked them on the stove. He was very excited to try adding beer to the marinade and he used Tap Room No.21 Belgian White. Of course it was a great excuse to drink the rest of the bottle after he was done mixing the marinade.
1 tsp ginger
aprox 1 TBSP agave nectar
dash cayenne pepper
1 long onion green stalk (from our garden!)
1 clove garlic
juice of 1/2 lime
1 cup beer (Tap Room No.21 Belgian White)
few drops ghost pepper hot sauce (you could add a bit more if using a milder hot sauce)
Mix it all together and put in a resealable plastic bag with two steaks. Let sit in fridge for at least 6 hours.
dash garlic powder
dash onion powder
dash black pepper
Mix the rub together and rub onto the meat with your fingers. The hero used a greased cast iron grill pan and preheated it on the stove at high heat. When he added the meat, he dropped the temperature to medium and flipped the steak every minute or two. It did get a bit smokey so be prepared for that. Cut into the meat to see when there is no pink left inside. He served it with sweet potato fries, green beans, and apples (not pictured).
It was delicious, the beer gave it a bit of a tangy flavor and the hot sauce was the perfect complement. The perfect special occasion meal.