January is the weirdest month. The weather is going crazy with snow and clouds and it’s getting dark early but it doesn’t have this festive feeling about it as in December. The new year is here and I should feel motivated and inspired or even craving for more mindfulness and time with friends and family. (As everybody seems to write in their yearly reviews.)
I haven’t had any resolutions but the year 2017 to be the same as the last 2016 – at least for me personally. Politically it can change. Please.
So here I am. Staying at home and waiting for the inspiration to hit me. The urge to create wash over me. The muse to kiss me. And nothing. Nothing.
I haven’t created any DIY to share this week and I just finished the blogpost that I’m publishing here (head over to Instagram Stories if you don’t believe me). And the recipe for this? I stole it. The syrup is almost the exact recipe from Vera from Nicest Things (minus the ginger) and the idea for dirty chai is from my travels to Australia a year ago. Steal like an artist, right?
I’m having a low. I feel like everything has been created, photos have been taken much prettier than mine and all texts are funnier/more unique/better to read.
I’ll just might take it slow over here. Until the muse comes over, I drink some dirty chai and read a good book. That’s also great once in a while.
- 3 cups of water
- 1 cup of sugar
- 2 cinnamon sticks
- 2 star anise
- 1 Vanille pod
- 10 cloves
- 5 pepper corns
- 1 pinch of nutmeg
- 2 Tbsp black tea
- 150 ml milk
- 1 Espresso
- Put the water with the sugar into a pot and add all the spices.
- Boil for 10 mins.
- Add the tea and turn off the heat.
- Let it infuse for 5 - 10 mins.
- Sieve it through a paper filter (from your coffee) or a fine sieve.
- Put it into a bottle and voilá! The syrup is done.
- For the dirty chai. Add 4 cl of chai syrup to the milk and heat it.
- Add the espresso and serve while still hot.
For the topping I just made milk foam but if you’re going for a richer experience, cream would be just as nice. Especially after a day being outside in the cold.
The syrup lasts for a week in the fridge. So if you made the same amount that I did (unless you want to drink it three times every day), it’s a perfect gift. I’m already pondering new ideas on how to use this syrup. It’s quite sweet but oh-so-delicious. I’m thinking adding it to my muesli? Maybe bake with it?
This is a true comfort drink. Perfect for the cold weather outside. What do you do to keep your sanity during this month?
Now. Carry on!