I started this 12 Days of Christmas series for two reasons: 1. I wanted to share parts of my life that I love with the world, and 2. Since deciding to step more fully into my desire to write, this was a little challenge I gave myself—write 12 days in a row.
So, here I am: Day 6. It's 11:25pm and I honestly don't know if I'll have this finished my midnight, but since I've already chosen what I'm sharing with you, I should be able to bang this puppy out.
I told you once before, in my first recipe post, that sharing recipes--sharing many things in life is not easy for me. It doesn't come naturally for me to say, "Here's something I know that you don't, so let me share it with you,"
Why wouldn't I want to share the things I know with others, any sane and healthy human might ask? Because then you might not need me. And if you don't need me, you may not want me.
There are a few aspects of being in community with others that I believe to be fundamental. In order to stay in a community (of any kind) a person must feel wanted, needed, appreciated, and have an overall sense of belonging.
Now, mind you, by me withholding parts of myself in order to manipulate others into needing or wanting me IS NOT the heart behind true community, and therefore not a part of myself I want to embrace. It's a part of my life that I've gradually surrendered over the years, but every time I share something I love with the world, it's still a difficult step forward for me.
Tonight, I'm sharing not one, but two recipes involving chai. I don't think tea comes naturally to Americans. Many cultures around the world have created and sustained customs around tea: customs that involve special cups and spices, some that involve special straws and others that use the drink as their cultural cue to leave soon.
The two recipes I have for you are two that I can safely say have no right to a special custom. In fact, I'm pretty sure they were both personal experiments in the kitchen at some point. That's why I don't bake, by the way (except for chocolate chip cookies); baking is too precise for me; there’s no wiggle room in baking, so the two of us don't create great results. Experiments though, that’s where the kitchen and I mesh—up until I want to make something a second time. Dilemma of dilemmas.
Both of these beverages are on the sweeter side, but can have a little kick with the chai depending on the type you use. You can play with the ratios too, in order to get them to your tasting preferences. Experiment away!
Recipe 1 // Chai Hot Chocolate
- Make hot chocolate as you usually would. That is assuming you would absolutely and always make it with milk on the stove or else, go without. If you're response to that is, "no, I make it with water then we may need to talk."
- Allow one chai teabag to steep in the hot chocolate pot.
- Pour into your favorite mug and enjoy!
Recipe II // Chai Apple Cider
- For this one, I usually use those boxes of chai you can get at TJ's or Starbucks or where ever, but it will also work with a lightly sweetened cup of steeped chai as well.
- So, get whichever chai you choose
- Get your bottle of apple cider
- Cut them 1 to 1 in a pot on the stove
- Repeat the last step from the first recipe.
I know, I know…both of these are essentially rocket science :). Enjoy, my friends!