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This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.


  • 3½ cups fresh apple cider
  • 18 green cardamom pods, lightly crushed
  • 1 3" cinnamon stick, broken into pieces with the flat side of a chef’s knife
  • 1 2" piece ginger, peeled, thinly sliced
  • 4 black tea bags, such as PG Tips
  • 2 tsp. ghee, unsalted butter, or virgin coconut oil (optional)

Recipe Preparation

  • Bring apple cider, cardamom, cinnamon, ginger, cloves, and peppercorns to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer gently, stirring occasionally, until reduced by about half, 8-10 minutes. Remove from heat. Add tea bags and press down to submerge. Cover and let steep 5 minutes.

  • Strain tea mixture through a fine-mesh sieve into a large measuring glass, pressing firmly on solids to extract as much liquid as possible. Wipe out saucepan. Return chaider to saucepan and reheat over medium until just barely simmering.

  • Divide chaider and ghee, if using, between mugs. Serve hot.

  • Do Ahead: Cider and tea mixture can be made 5 days ahead. Strain and chill. Gently reheat in a small saucepan over medium heat.

Reviews SectionIf I want to double or triple this recipe, do all of the spices need to be increased the same amount?

Watch the video: Chai Cider, Chaider, Ask Wy, Cooking with Tea