@littlejoycoffee
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@littlejoycoffee Day 5 of trying new drinks for the fall menu: Spiced Pear Chai Spice Pear Syrup Recipe: 1 ripe pear cored and chopped 1/2 cup brown sugar 1 cup pear juice 2 cinnamon sticks 1 inch piece of ginger We don’t have and oven at the shop, but we still wanted to caramelize the pear a bit, so we added the pear to a pan over medium high heat and let it caramelize with the brown sugar for several minutes. We then added our pear juice and deglazed any brown sugar stuck to the pan. Then we added our cinnamon sticks and ginger. We then let the pear juice reduce by about half until it was thick and almost caramel-like. You can strain this one. Or remove the cinnamon sticks and ginger before blending, for more of a puree. This is our chai recipe: I’m literally copy pasting from our Google doc so it’s a huge batch, sry: 12L Batch Ingredients: - Water: 12,000 ml - Fresh ginger: 220 g - Cinnamon sticks: 190 g - Star anise: 7.6 g - Cloves: 6.4 g - Green cardamom pods: 40 g - Black peppercorns: 28 g - Freshly grated nutmeg: 6.4 g - Black tea leaves (Assam): 120 g - Granulated sugar: 850 g Instructions: 1. Crack dry spices in a blender with 3–4 pulses. Blend to chunks/ rough powder, not a fine powder 2. Blend ginger with 1 cup hot water until it’s a slurry. 3. Add 12L of water to a large stock pot. 4. Add all cracked spices and blended ginger to the water. 5. Bring to a boil, then reduce to a simmer for 60 minutes. 6. Add black tea leaves and simmer for another 10 minutes. Very important to strain immediately after 10min or the chai will be bitter 7. Stir in sugar until fully dissolved. 8. Strain through a mesh strainer to retain some fine sediment and body. 9. Let cool and store in sanitized containers. Refrigerate up to 2 weeks
