Chai Spiced Metheglin
Warm up on chilly evenings with this cozy Chai Spiced Metheglin, a delightful mead infused with aromatic chai spices. Enjoy the rich flavors of cardamom, star anise, and black tea, creating a unique honey-based brew that’s both comforting and invigorating. Perfect for sipping by the fire or sharing with friends, this spiced mead is a captivating twist on traditional mead-making.
ingredients
- 3 lbs honey
- 1 gallon water
- 2-3 black tea bags (or 2 tablespoons loose-leaf black tea)
- 5-6 green cardamom pods, lightly crushed
- 2 star anise pods
- 1 cinnamon stick
- 1-2 cloves
- 1 teaspoon vanilla extract
- 1 packet mead yeast (e.g., Lalvin D-47)
- 1/2 teaspoon yeast nutrient
- Optional: additional honey for sweetening after fermentation
steps
- 1.
In a large pot, bring 1 gallon of water to a simmer.
- 2.
Add the honey to the simmering water, stirring until fully dissolved to create a must.
- 3.
Remove the pot from heat and add the black tea bags, cardamom pods, star anise, cinnamon stick, and cloves. Steep for 15-20 minutes.
- 4.
After steeping, strain the mixture to remove spices and tea bags. Let it cool to room temperature.
- 5.
Add the vanilla extract and yeast nutrient, then pitch the mead yeast into the cooled must.
- 6.
Transfer the mixture to a sanitized fermenter, topping up with water to reach 1 gallon if necessary.
- 7.
Seal with an airlock and let it ferment in a dark and cool area for 4-6 weeks.
- 8.
Once fermentation is complete, taste the mead and adjust sweetness with additional honey if desired.
- 9.
Bottle your Chai Spiced Metheglin and let it age for at least a month before enjoying.
