Cinnamon Chai Mead
Indulge in the cozy embrace of Warm Cinnamon Chai Mead, a delightful marriage of raw honey, fragrant spices, and robust tea. This homemade concoction offers a soothing sip that's perfect for crisp evenings, while its gentle fermentation transforms the blend into a unique, warming beverage that matures beautifully over time.
ingredients
- 8 cups water
- 8 cups Nature Nate's 100% Pure Raw & Unfiltered Honey (approximately 6 pounds)
- 1 tablespoon cinnamon powder
- 8 Tazo Chai Classic Tea Bags
- 1/4 teaspoon wine yeast (such as Lalvin D47 or EC-1118)
- 1/2 teaspoon yeast nutrient (optional)
- 1 teaspoon cinnamon sticks (for extra flavor, optional)
steps
- 1.
Boil Water: Bring 8 cups of water to a boil, then let cool slightly to around 160°F (70°C).
- 2.
Mix Ingredients: In a sanitized mixing bowl or fermenter, combine the warm water with the raw honey, stirring until completely dissolved. Add 1 tablespoon of cinnamon powder and 1 teaspoon of cinnamon sticks.
- 3.
Steep Tea: Add the 8 tea bags to the mixture, allowing them to steep for 10-15 minutes.
- 4.
Cool Mixture: Cool the mixture to approximately 75°F (24°C).
- 5.
Add Yeast: Sprinkle 1/4 teaspoon of wine yeast over the surface. If desired, mix in 1/2 teaspoon of yeast nutrient.
- 6.
Fermentation: Cover with a clean cloth or use a lid with an airlock, letting it ferment in a dark, warm place for 1-2 weeks until bubbling stops.
- 7.
Strain and Bottle: Once fermentation is complete, strain out the solids (cinnamon sticks and tea leaves) and transfer the mead into sanitized bottles.
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