Vanilla Simmer Pot with Chai
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My vanilla simmer pot with chai blends black tea with classic chai spices like cardamom, ginger, black pepper, cinnamon, and cloves for a warm, inviting fragrance that lasts for hours and smells exactly like a hot mug of vanilla chai tea. Heated in a large pot on the stovetop, this chai-inspired simmer pot offers a natural alternative to air fresheners, candles, and potpourri.
Why Did I Create This Vanilla Chai Simmer Pot?
If living in England taught me one thing, it’s how to tolerate dreary weather. Brightly colored furnishings, mood lamps, lots of vitamin C…you quickly learn to do anything you can to combat the constant grey. To make the relentlessly miserable British weather a bit more bearable, I also keep big bags of dried spices in my pantry, and blend them together to create new simmer pot scents. (Some of my favorites this citrus simmer pot recipe, and this star anise and orange simmer pot, and I love a good cranberry simmer pot around Christmastime.) This one draws inspiration from chai, an Indian beverage comprised of black tea, milk, spices (such as cardamom, ginger, cinnamon, cloves, and black pepper) and sweetener.
Key Ingredients
- Cinnamon Sticks – I always keep cinnamon sticks in the kitchen cabinet. (In addition to simmer pots, they’re a must for making Indian cuisine.) I recommend purchasing bulk cinnamon sticks on Amazon, or in the international section at most supermarkets. Save the extras for a pumpkin spice simmer pot!
- Black Tea – For drinking, I prefer a good British black tea like Yorkshire. (The M&S own brand is also very good!) But since you won’t be drinking your simmer pot, you can use any black tea. In fact, this recipe offers a nice way to use up older tea bags, or less flavorful brands that don’t make the best cuppa. You can also use chai tea bags for a more intensely spiced simmer pot scent.
- Vanilla Pod – Whole vanilla beans (also called vanilla pods) come packaged in a jar, bag, or bundle; you’ll almost certainly find yourself buying more than the single vanilla pod required for this simmer pot recipe. With the extras, you can make other simmer pots, like my gingerbread simmer pot. If you have plenty of time and patience, can also make your own vanilla extract. Or, use the scrapings for vanilla-forward recipes, like orange vanilla Creamsicle truffles, vanilla peach granita, homemade vanilla pudding, or homemade vanilla ice cream. Vanilla pods work best, but a teaspoon of real vanilla bean paste (not extract or imitation flavoring) will also work in a pinch.
- Cardamom Pods – If you like to make Indian food like I do, you probably already have a jar of cardamom pods in the cabinet. If not, they’re a great addition to your spice collection. I also add cardamom pods to many of my simmer pot recipes, and use them for making mulled wine and cardamom tea. Cardamom adds a sweet, warm, and spicy note to your simmer pot fragrance blend.
- Fresh Ginger – You’ll need about 40 grams (approximately a 2-inch piece) of fresh ginger, sliced into 1/4-inch slices. No need to peel! And don’t worry about being perfectly precise; feel free to throw in some extra ginger if you’d like. Just slice the root super-thin; if the pieces are too thick they will sink to the bottom of the pot.
- Whole Cloves – Along with cardamom pods, whole cloves give this vanilla simmer pot its warm, spicy, distinctively chai-smelling scent. I always have whole cloves in my spice cabinet for making Indian dishes and mulled white wine.
- Black Peppercorns – Whole black peppercorns add the “peppery” notes so recognizable in a cup of chai tea. Grind the leftover peppercorns for cooking, or save them to make my jalapeño cheddar bread!
Vanilla Simmer Pot with Chai
- Total Time5 minutes
- Yield1 simmer pot 1x
A vanilla simmer pot recipe with black tea and chai-inspired whole spices.
Ingredients
2 6-inch cinnamon sticks
4 bags black tea
1 vanilla pod, sliced lengthwise
15 whole cardamom pods
40 grams fresh ginger, cut into 1/4-inch slices (2-inch piece)
2 teaspoons whole cloves
2 teaspoons black peppercorns
Instructions
Fill a large saucepan or stock pot with water, allowing a few inches of space at the top to add your ingredients.
Add all ingredients to the pot.
Bring to a gentle simmer on the stovetop.
Simmer over low heat for as long as desired, topping up with additional water as needed.
- Prep Time: 5 minutes
- Category: Simmer Pots
- Method: Stovetop
Storing and Re-Using This Cinnamon Vanilla Simmer Pot
You can save this vanilla simmer pot and use it again the next day. To save, remove the pot from the stovetop. Use a slotted spoon to scoop out the tea bags (they will disintegrate if left in water overnight) and dispose. Cover pot with a lid. When ready to reuse, remove the lid and add clean water to “top up” the pot, along with new tea bags. For a stronger scent, I also like to throw in a fresh handful of cloves or cardamom pods, or a new cinnamon stick—whatever you have left over from making the first pot will do.
Simmer Pot Safety
Never leave a simmering pot unattended, and add more water as needed. Do not allow the pot to run dry. And while this simmer pot recipe contains edible ingredients, it is not meant to be eaten. When you’re all done simmering, allow the contents to cool then pass everything through a colander or fine mesh strainer to drain the liquid. Dispose of the waterlogged spices in the food waste or compost bin, or with regular household waste.
Other Simmer Pot Recipes You Might Enjoy
Star Anise and Orange Simmer Pot Recipe
Citrus Simmer Pot Recipe
Spring Simmer Pot Recipe
Rose Simmer Pot Recipe
Pumpkin Spice Simmer Pot Recipe
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
