Chai Infused Sweet Vermouth Recipes

CHAI INFUSED VERMOUTH

Steps:

• In a sterile container, add chai leaves, cinnamon stick and sweet vermouth.
• Cover for 1 hour and 30 minutes.
• Strain through a cheese cloth. Can last up to 1 year shelved in dark, lit space.

CHAI-INFUSED SWEET VERMOUTH

Steps:

• Place the cardamom, cloves, cinnamon, and ginger in a small saucepan over low heat and heat until fragrant, about 2 minutes. Add the tea and 1 cup of the vermouth. Bring to a low boil for 2 minutes. Remove from the heat and let cool completely. Add the remaining vermouth and strain the mixture through cheesecloth. Bottle and store at room temperature. Will keep indefinitely.

SPICED CHAI MIX

Steps:

• In a food processor, combine all dry ingredients; cover and process until powdery. Store in an airtight container in a cool, dry place for up to 6 months., To prepare 1 serving: Dissolve 3 tablespoons mix in 3/4 cup of boiling water; stir well. Dollop with whipped cream if desired.