Winter Fusion: Sparkling Chai with Pomegranate and Citrus - photo 1
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Winter Fusion: Sparkling Chai with Pomegranate and Citrus

Drinks Fusion cuisine 45 min Medium 8 wyświetleń ~28.47 PLN - (0)
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Description

A seasonal fusion drink combining the flavors of Indian chai with the vibrant acidity of citrus and the intense sweetness of pomegranate. This sparkling, non-alcoholic cocktail (with an option for prosecco) is perfect for winter parties and evenings by the fireplace — it catches the eye with its deep ruby-orange color, adorned with shiny pomegranate seeds and a mint leaf. The drink has a multi-layered flavor: the warming spice of cinnamon and cardamom, zesty ginger, fresh citrus acidity, and a deep, fruity base of pomegranate. It can be served as a warming non-sparkling drink (heated) or as a cold, sparkling cocktail. Variant 282cdecb highlights the contrast of textures and colors, as well as the simplicity of preparation for beginners.

Ingredients Used

Ingredients (17)

Servings:
4
  • Water 300 ml
  • Brown sugar 150 g
  • Loose black tea 8 g
  • Fresh ginger 40 g
  • Pomegranate juice (freshly squeezed) 200 ml
  • Pomegranate seeds (for decoration) 80 g
  • Orange (fresh juice, about 2 pieces) 2 szt.
  • Mandarin (about 2 pieces) 2 szt.
  • Lemon (juice, 1 piece) 1 szt.
  • Sparkling water 400 ml
  • Ice (cubes) 300 g
  • 🌿 Przyprawy
  • Cinnamon stick 3.5 szt.
  • Cardamom 2 g
  • Whole clove 1 g
  • Star anise 2 g
  • ✨ Opcjonalne
  • Prosecco (optional) 200 ml
  • Fresh mint (optional, for decoration) 12 g
💰 Szacowany koszt dania: ~28.47 PLN (7.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Chai syrup

1

Prepare the chai syrup: in a medium pot (capacity 1–1.5 l), combine 300 ml of water with 150 g of brown sugar. Add 8 g of loose black tea, 40 g of fresh ginger sliced thinly, 1 cinnamon stick (7 g), 2 g of lightly crushed cardamom, 1 g of clove, and 2 g of star anise. Place the pot over medium heat.

Ingredients: Water, Brown sugar, Loose black tea, Fresh ginger, Cinnamon stick, Cardamom, Whole clove, Star anise
Use a stainless steel pot or a wide saucepan with a diameter of 20–24 cm. To crush the cardamom, use a kitchen pestle or a saucer. Do not add ingredients directly to boiling water — start with cold water to allow the flavors to develop.
2

Heat the mixture over medium heat until the sugar dissolves and a gentle simmer appears (small bubbles at the edges), which will take about 6–8 minutes. Reduce the heat so that the syrup just barely bubbles, and cook for 8 minutes, stirring frequently with a wooden spoon to prevent burning.

Ingredients: Brown sugar, Loose black tea, Fresh ginger, Cinnamon stick, Cardamom, Whole clove, Star anise
Use a wooden or silicone spoon. If the syrup starts to boil more vigorously or splatter, immediately lower the heat. The smell should become spicy and sweet — this is a sign that the flavors have melded.
3

Turn off the heat and cover the pot with a lid. Let it sit for 15 minutes for the spices and tea to steep intensely. After 15 minutes, strain the syrup through a fine sieve or cheesecloth into a bowl/carafe — remove the pieces of ginger, spices, and tea leaves. The syrup should have an aromatic, dark brown color and not be too thick.

Ingredients: Water, Loose black tea, Fresh ginger, Cinnamon stick, Cardamom, Whole clove, Star anise, Brown sugar
Use a fine sieve or a layer of cheesecloth over the sieve to obtain a clear syrup. Gently press the residue with a spoon, but do not squeeze too hard (it may add bitterness). The syrup will cool to room temperature in 20–30 minutes.

Preparing the juices

4

Prepare fresh juices: squeeze the juice from 300 g of oranges (about 2 pieces), 120 g of mandarins (about 2 pieces), and 60 g of lemon (1 piece) into a large pitcher. Use a manual citrus juicer to separate the seeds. Add 200 g of pomegranate juice to the mixture and gently stir with a spoon.

Ingredients: Orange (fresh juice, about 2 pieces), Mandarin (about 2 pieces), Lemon (juice, 1 piece), Pomegranate juice (freshly squeezed)
Use a strainer to catch any seeds and pulp if you prefer a clearer drink. Taste the juice — it should be distinctly fruity and slightly sour; if it's too sour, you can add 10–20 g of chai syrup later.

Mixing the drink

5

Pour 120 g (120 ml) of chilled (or cooled to room temperature) chai syrup into the pitcher with the juices — that is about 1/3 of the total syrup portion. Slowly add the syrup while stirring with a long spoon for 20–30 seconds, until the juice and syrup form a uniform base. Taste the drink — the flavor should be sweet-spicy with a distinct fruity acidity.

Ingredients: Pomegranate seeds (for decoration), Pomegranate juice (freshly squeezed), Ice (cubes), Loose black tea, Brown sugar
Use a long ladle or bar spoon. If the drink is too sweet, add 20–40 g of sparkling water or more lemon juice; if too sour, add 10–20 g of syrup.

Cooling and foaming

6

Fill 4 tall glasses two-thirds full with ice (use about 300 g of ice in total). Pour the juice and syrup mixture evenly into each glass (about 150–160 g per glass). Then add 100 g of sparkling water to each glass to create fizz; if you are using prosecco (optional), replace half of the sparkling water (50 g) with prosecco.

Ingredients: Ice (cubes), Sparkling water, Prosecco (optional)
The best is a tall, narrow cocktail glass (collins). Gently pour the sparkling water down the side of the glass to avoid losing all the bubbles. If you want a non-alcoholic version — use only sparkling water.

Decoration

7

Decorate each glass with a teaspoon of pomegranate seeds (about 20 g per glass) and a single mint leaf on top (if using). You can also place a thin slice of orange on the rim of the glass for visual effect.

Ingredients: Pomegranate seeds (for decoration), Fresh mint (optional, for decoration), Orange (fresh juice, about 2 pieces)
Use a small teaspoon to place the seeds. Mint is optional — it adds freshness and a color contrast. Additionally, you can add a bit of grated fresh ginger on top for a spicy touch.

Serving and Variations

8

Serve immediately to keep the drink bubbly and cold. For a warming version: heat a portion of chai syrup (~80–100 g per serving) and mix with the juices without adding ice or sparkling water — serve in mugs. The prosecco version should only be served to adult guests.

Ingredients: Pomegranate juice (freshly squeezed), Sparkling water, Prosecco (optional)
If you are preparing the drink ahead of a party, store the mixed juices and syrup in the fridge separately, adding sparkling water and ice just before serving. Avoid mixing with sparkling water in advance (it will lose its bubbles).

Fun Fact

💡

Chai teas are the base for many drinks in India; traditional masala chai combines black tea with spices. The combination of chai with pomegranate and citrus is a modern fusion that brings together South Asian spices with local winter fruits.

Best for

przyjęcia zimowe wieczór przy kominku świąteczne spotkania koktajlowe przyjęcie bezalkoholowe

Tips

🍽️ Serving

Serve in tall, clear glasses to showcase the layer of ruby pomegranate and golden-brown chai syrup. For adult guests, prepare a version with prosecco separately so everyone can decide. A simple slice of orange on the rim adds elegance.

🥡 Storage

Chai syrup can be stored in a tightly sealed jar in the refrigerator for up to 7 days. Mixed juices (without sparkling water) stay fresh for 24–48 hours in the fridge. Do not add sparkling water before serving — it will lose its fizz. Prepare ice just before serving.

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