Homemade Chai
This homemade chai is the perfect balance of spicy, robust, and sweet.
Servings Prep Time
8servings 5minutes
Cook Time
Servings Prep Time
8servings 5minutes
Cook Time
  • 6inches fresh gingergrated or chopped, grated for spicier chair, roughly chop for less spicy. I like to use my mini-prep food processor to quickly grate the ginger.
  • 4tsp. whole black peppercorns
  • 1Tbsp. whole cloves
  • 1tsp. whole cardamom
  • 43-inch cinnamon sticks
  • 12bags black teaideally Darjeeling, Irish Breakfast, or English Breakfast. Note: Earl Gray will give it a distinct flavor
  • ½cup brown sugaroptional
  • 2cups milk (any variety)for serving
  1. In a large pot, combine the ginger, peppercorns, clove, cardamom, and cinnamon. Add 12 cups water. Bring the pot to a boil and then turn the heat to medium and let it cook, bubbling gently, for 25 minutes with the lid off.
  2. Turn off the heat, add the tea bags, and let it steep for 5 minutes.
  3. Scoop out the tea bags and add the sugar (if using). Stir well so that the sugar dissolves.
  4. Using a fine mesh strainer, strain the tea into a large bowl or pitcher. Serve immediately by filling a mug 2/3 of the way and then topping off with your favorite type of milk, or bring to room temperature and then store in the refrigerator for up to a week.
Recipe Notes

Nutritional Information per serving (% based upon daily values): Calories 56, Total Fat 2g, 3%, Saturated Fat 1g, 6%, Cholesterol 6mg, 2%, Sodium 31mg, 1%, Total Carbohydrate 8g, 3% Dietary Fiber 2g, 7% Sugar 3g, Protein 2g

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