Chai Metheglin
Transform simple clover honey into a rich, aromatic spiced mead with this enchanting recipe. Infused with cardamom, cinnamon, and star anise, each sip offers a warm, comforting embrace layered with zesty ginger and the subtle notes of black tea. Perfect for chilly evenings or as a unique gift, this mead captures the essence of cozy gatherings.
ingredients
- 3 lbs. clover honey
- 6 green cardamom pods, crushed
- 1 cinnamon stick
- 1 star anise
- 4 peppercorns
- ½ tsp. fennel seeds
- 1 tsp. minced ginger
- ⅛ tsp. nutmeg
- Pinch black tea leaves
- 1 packet of 71B yeast
- Yeast nutrient
steps
- 1.
In a large pot, combine 3 lbs. of clover honey with 3 quarts of water and heat gently until dissolved—do not boil.
- 2.
Add crushed green cardamom pods, cinnamon stick, star anise, peppercorns, fennel seeds, minced ginger, nutmeg, and black tea leaves to the honey mixture.
- 3.
Simmer for about 15 minutes, letting the spices infuse their flavors into the liquid.
- 4.
Remove from heat and let the mixture cool to room temperature.
- 5.
Once cool, transfer to a sanitized fermentation vessel and add the packet of 71B yeast and yeast nutrient, stirring gently.
- 6.
Seal the fermentation vessel with an airlock and place it in a dark, warm area to ferment for about 4-6 weeks, or until bubbling has ceased.
- 7.
Once fermentation is complete, siphon the mead into bottles, leaving sediment behind, and seal.
- 8.
Age the bottles for at least a month before enjoying to enhance the flavors.
