Cinnamon Chai Mead
Experience the perfect fusion of warmth and sweetness in this Honey Cinnamon Mead. This delightful blend of raw honey, aromatic cinnamon, and your favorite tea, fermented with yeast, creates a comforting spiced drink that’s perfect for chilly evenings. Enjoy its warming flavors and unique character as it develops over time, making it a treasured addition to your beverage collection.
ingredients
- 2 cups water
- 2 cups raw honey
- 1 tsp cinnamon powder
- 2 tea bags of choice
- 1/4 tsp wine yeast (such as Lalvin D47 or EC-1118)
- 1/2 tsp nutrient for yeast (optional)
- 1/4 tsp cinnamon sticks (for extra flavor, optional)
steps
- 1.
Boil the water in a pot and let it cool slightly until it's around 160°F (70°C).
- 2.
In a sanitized mixing bowl or fermenter, combine the warm water with the raw honey and stir until well dissolved.
- 3.
Add the cinnamon powder and cinnamon sticks for additional flavor, mixing well.
- 4.
Allow the mixture to cool to about 75°F (24°C), then sprinkle the yeast over the surface. If using, add the yeast nutrient to boost fermentation.
- 5.
Cover the bowl or fermenter with a clean cloth or lid with an airlock, allowing it to ferment in a dark, warm place for 1-2 weeks until bubbling ceases.
- 6.
After fermentation, strain out the solids (cinnamon sticks and any tea leaves) and transfer the mead to sanitized bottles.
- 7.
Let the mead age for at least 1 month for flavors to mature, although longer aging will enhance complexity.
- 8.
Serve chilled or at room temperature, and enjoy the spiced warmth in each sip!
