A spicy fragrant homemade chai tea
1-2 cinnamon sticks (3-4 inches long), broken
1 teaspoon whole cloves, crushed
1/2-1 teaspoon cardamom seeds, crushed (or 2 teaspoons green cardamom pods, crushed)
8-10 whole allspice berries, crushed
1/2 teaspoon black peppercorns, crushed
1/2-1 teaspoon ground ginger*
4 cups water
1 tablespoon loose leaf black tea
1/4 cup heavy cream (or milk to taste)**
Honey or brown sugar, to taste
1. Combine spices and water in a saucepan. Bring to a boil and simmer for 10-15 minutes.
2. Remove from heat and stir in the tea leaves. Allow to brew for 3-5 minutes.
3. Strain tea into cups or a tea pot. (If using a tea pot, pre-heat the pot with boiling water first.) I use a fine mesh strainer to strain.***
4. Add cream and sweetener to taste. I prefer dark brown sugar and heavy cream in my chai, but you can use any sweetener you like, and substitute milk or half and half for the cream.
*I like 1/2 teaspoon ginger, since I prefer chai that isn't too hot! Feel free to experiment with more, depending on your tastes! :)
**You can use heavy cream, whipped cream, milk, or frothed milk, to taste. :)
***I have tried using my IngenuiTEA tea pot, but the powdered ginger tends to clog the super-fine mesh strainer in that pot.
For a concentrated version -- double the amount of spices, sugar, and tea (or cut the water in half)! Chill the concentrate until needed, for up to 10 days. To serve the concentrate, use 1/2 milk and 1/2 concentrate, and heat until hot (stove top or microwave).
Recipe inspiration from Houseboat Eats: Spicy Chai Tea. Be sure to check out their recipe and photos! :)
This homemade chai is so delicious!! There is much flexibility with the amounts of spices, and you can also add additional spices like star anise, nutmeg, or orange peel.
I like to simmer the spices for a full 15 minutes. I've tried various black teas with this chai, and if you don't have loose leaf tea, you could use 3 (or so) teabags for the tea part, although the taste/quality will be slightly different, of course. :)