The Chai masala cider recipe is not a tea-like drink. It uses the masala-spice blend to infuse the cider. It can be utilized as a base for any mixed beverage, alcoholic or non-alcoholic. The chai masala is made by blending different spices; the most frequently used ones are cardamom, cloves, cinnamon, ginger, star anise, etc. There is no set recipe; use whatever flavour combination suits your taste. I have posted on masala chai blends here.
Chai Masala Cider*
1 1/2 oz dark rum
2 oz masala cider
1/2 Yuzu juice or 1/2 tsp of yuzu marmalade
1/2 oz peppercorn syrup
Shake with ice and strain in an ice-filled glass.
Garnish with a cinnamon stick and apple slice.
Masala Cider
2 L good apple cider
3 cinnamon sticks or 2-3 tsp of ground cinnamon
4 whole cloves
1-star anise
2 wedges lemon
1 sliced orange
pinch of nutmeg
3 tbs of brown sugar, if using unsweetened apple cider
1 chili pepper – optional
How to:
Pour the apple cider into a large pot. Heat the cider, cinnamon, cloves, star anise, orange slices, nutmeg, and chili in a 3-4 liters pot.
Cook over medium heat for 5 minutes, squeeze the lemon wedges.
Cover with lid and simmer for about 45 minutes, stirring occasionally to prevent burning.
Serve hot right away with a cinnamon stick and whipped cream, if desired. It can be served cold as well in cocktails.
Note: Apple juice can be used instead of apple cider, for more on apple cider check this article.
*Chai masala refers to the masala mix used in making chai (tea).
