Chai Spiced Metheglin
Embrace cozy nights with this Spiced Chai Mead, a delightful fusion of honey and traditional chai spices. Infused with cinnamon, ginger, and cardamom, this warming beverage is perfect for sipping by the fire or sharing with friends. Capture the essence of comfort in a bottle, offering a uniquely flavorful experience that warms both the heart and soul.
ingredients
- 1 gallon water
- 2 cups raw honey
- 2 chai tea bags (or 4 tablespoons loose-leaf chai)
- 1 stick of cinnamon
- 1 tablespoon fresh ginger, sliced
- 5 cardamom pods, lightly crushed
- 1 teaspoon whole cloves
- 1 packet wine yeast (preferably mead yeast)
- 1 tablespoon lemon juice (optional, for acidity)
steps
- 1.
In a large pot, bring the water to a boil, then remove from heat.
- 2.
Stir in the honey until fully dissolved.
- 3.
Add the chai tea bags and spices (cinnamon, ginger, cardamom, and cloves) to the honey-water mixture.
- 4.
Cover and let steep for 20-30 minutes to extract the spices' flavors.
- 5.
After steeping, strain the mixture into a sanitized fermentation vessel, discarding the solids.
- 6.
Allow the mixture to cool to room temperature, then add the packet of wine yeast and the optional lemon juice for acidity.
- 7.
Seal the fermentation vessel with an airlock and let it ferment in a dark, cool place for about 4-6 weeks, or until fermentation activity slows.
- 8.
Once fermentation is complete, siphon the mead into a clean container, leaving sediment behind.
- 9.
Bottle and seal the mead, then age for at least 1-3 months for the best flavors.
- 10.
Enjoy your Spiced Chai Mead chilled or warmed for a cozy treat!
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