- 4 Opal Apples, peeled, cored and sliced
- 4 cups water
- 2 cinnamon sticks
- 1 teaspoon whole cloves
- 2 cups whole milk
- 3 bags black tea
- 2 tablespoons Turbinado sugar
(CHAI SPICE MIX)
- 3 tablespoons cinnamon
- 1 tablespoon cardamom
- 1 tablespoon ginger
- 1 teaspoon allspice
- 1 teaspoon cloves
- 1/2 teaspoon nutmeg
In a saucepan, cook the water, apples, cinnamon sticks, and cloves over medium-high heat. Bring to a low simmer continue cooking for about 15-20 minutes.
While the apples are cooking, prepare the chai spice mix by whisking all the ground spices together until combined.
Strain the apple mixture using a mesh strainer and a spoon to remove all the liquid and set aside. In a saucepan, heat the milk to a low boil. Remove from heat and steep the tea bags for 5 minutes.
Remove the tea bags and whisk in 1 tablespoon of the chai spice mix, 1/2 cup of the apple cider and Turbinado sugar. Pour into 2 mugs and top with whipped cream and a sprinkling of the chai sauce mix. Serve immediately.