Chai with Dehydrated Oranges

steps

For the Chai Tea

1. In a 3-quart saucepan, heat just over 1 quart water to a boil. While water is heating, crush spices with a mortar and pestle. In a frying pan, toast on high heat for 30 to 60 seconds, or until aromas are strong. Add to heating water.
2. With a microplane, grate about half the zest from an orange and add to heating water. (Pro tip: Try to remove zest in strips so you can slice and dehydrate the rest of the orange for garnish.)
3. Bring to a boil, then remove from heat to steep for 10 minutes. Return to stove, bring back to a boil, remove from heat again, and add black tea. Let steep again for 5 minutes. Strain out solids and allow to cool. Leftover chai can be stored in the freezer.

For the Dehydrated Oranges

1. Preheat oven to 170 degrees, or lowest setting possible.
2. Thinly slice orange, and dip slices in simple syrup.
3. Place on a wire rack set on a baking sheet and dehydrate in oven 30 minutes.
4. Remove pan, flip orange slices, and return to oven for another 30 minutes; repeat process until orange slices are firm and dry, about 3 hours total.
5. Slices will keep indefinitely in a sealed jar kept in a cool, dry spot.