When thinking of chai, peaches may be the last thing that comes to your mind. Chai is typically made with black tea, milk and sugar, and with or without spices. Fruits are not a common ingredient in this delicious tea. However, this peach chai recipe is not common either – it contains fruity and rich Darjeeling black tea, and a super tasty homemade peach syrup.
How to make peach chai?
The perfect season for making chai tea is usually autumn or winter. But the perfect season for making peach chai is from late spring to late summer – during the peach season. The deliciousness of this drink will depend on the type of peaches you use – they have to be fresh, juicy, and ripe.
To make peach chai, start with making a peach syrup first. This will take most of your time, as you’ll need to boil them in sugar and water. You can store the syrup in the fridge and even use it for making other peach-based drinks.
Ingredients
Fresh ripe peaches
Always use fresh ripe peaches, preferably organic to use the skin too. Unripe peaches will not have much of the typical peach flavour. They also won’t release too much colour. If you only plan to use peach syrup for making this drink, you can use 1 large peach only. Store any leftover syrup in an airtight glass container in the fridge.
Spices
This recipe is made with typical masala chai spices – cloves, cardamom and cinnamon. You can replace them with other spices. However, don’t add too much, as spices should only add an aromatic touch, rather than overpower the drink. Other great spices are ginger, mace blades and fennel seeds.
Sweeteners
Use only peach syrup as a sweetener. Do not add sugar when making the tea or it may be too sweet. If you like your tea to be super sweet, add one more teaspoon of peach syrup instead.
Darjeeling tea
Assam black tea is usually used for making chai. However, for this peach chai recipe, Darjeeling is a perfect choice. Second flush Darjeeling tea is fruity, rich, full-bodied and muscatel and goes really well with spices and peaches. Use only the tea that you enjoy drinking. Good quality Darjeeling tea with full and rich flavour is often difficult to find and many may have a very light or flat flavour. If your Darjeeling tea doesn’t have ripe fruit and muscatel notes, use Assam tea with a well-balanced maltiness instead.
Homemade Peach Chai
Equipment
- Pestle and mortar
- saucepan
Ingredients
For Peach Syrup
- 100 ml water
- 1 whole larger peach ripe
For Peach Chai
- 5 tablespoons sugar
- 1 cardamom pods
- 2 cloves
- 1 cm cinnamon
- 1 heaped teaspoon Darjeeling tea
- 3-4 teaspoons peach syrup
- 150 ml milk
- 150 ml water
Instructions
- Wash and slice one ripe peach. You don't need to peel off the skin.
- Add it into a small saucepan together with 100 ml of water.
- Simmer for 20-30 minutes, until peaches are very soft and mushy.
- Strain the liquid into a clean saucepan and add sugar.
- Bring it to a boil, then reduce and simmer for a few more minutes.
- Store in a clean, airtight container.
- Crush spices and add them to a saucepan.
- Dry roast them until fragrant, then add water and bring it to a boil.
- Reduce to medium, add tea leaves and let it simmer for 2-3 minutes.
- Add milk, bring it to a boil, then reduce and simmer for 2-3 minutes.
- Strain into a serving cup, add peach syrup and stir.
