Looking for something a little sweet to sip when snacking on your homemade granola featured in April’s issue? Local apple cider is a beverage often overlooked with soda clamoring for our attention. I enjoy cider chilled and cut with sparkling water as a soda substitute. Using chai, Cider Chai Tea can be enjoyed warm or chilled. If you have a bottle of Art in the Age’s SNAP, add a splash!
There are simple food substitutions to be made in the kitchen but swapping mass-produced apple cider for local batches is not one of them. Do a side-by-side comparison sometime if you don’t believe me.
In addition to the Cider Chai Tea, reduced cider can be mixed into a salad dressing or combined with mustard and jam as a meat or vegetable glaze. Try cooking your quinoa in half-water, half-cider for extra flavor.
Find Ontelaunee Orchard’s Honeycrisp Cider at Redner’s Market and Weaver’s Orchard Apple Cider at the Fairgrounds Market, Wyomissing Farmer’s Market or Weaver’s Orchard Store.
Stay on top of wholesome recipes, local eats or Phoebe's food and lifestyle podcast at Phoebe's website. Happy and healthy cooking!
Yield: 2 servings
Ingredients
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- 4 cups apple cider
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- 1 cinnamon stick
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- 2 cups chai tea concentrate
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- whipped cream, to garnish
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- ground cinnamon, to garnish
Instructions
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- In a small saucepan, simmer the apple cider and cinnamon stick until the cider is reduced by half. Remove the cinnamon stick.
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- Add the chai tea to the cider and bring to a simmer.
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- Divide into two cups. Serve warm with a dollop of whipped cream and a sprinkle of cinnamon.
Photo and Recipe by Phoebe Canakis
