Homemade Chai
Recipe type: Beverage
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3-inch piece of fresh ginger, peeled (if desired) and sliced into thin rounds
  • 2 teaspoons black peppercorns
  • 15 whole cloves
  • 8 cardamom pods (or 1 teaspoon whole cardamom seeds)
  • 2 cinnamon sticks
  • 6 cups water
  • 6 bags of black tea (decaf or caf, depending on your preference. Darjeeling is great, but I have also enjoyed it with Irish Breakfast and even Earl Grey)
  • ΒΌ cup brown sugar
  • Milk for serving (preferably whole milk, though you could also use soy, rice, or almond milk)
  1. Combine the ginger, black peppercorns, cloves, and cardamom in a medium-sized saucepan. With the back of a wooden spoon, smush the spices so that they are lightly crushed or bruised (this will allow more flavor to come out of them). Add the cinnamon and water.
  2. Bring to a boil over a high heat and then turn down to medium-low. Simmer gently, uncovered, for 15 minutes.
  3. Remove from heat and put the tea bags in for 5 minutes. Remove the tea bags.
  4. Mix in the sugar.
  5. Strain the chai concentrate into a container to store in the refrigerator.
  6. When you are ready to serve, pour the chai concentrate into a mug and combine with milk, with a ratio of about ⅔ chai to ⅓ milk. Pour the mixture into a small saucepan and heat on medium-low, removing from heat right before it comes to a boil.
NOTE: If you fall in love with this recipe as I have and want to make a double batch, I would recommend increasing the simmering time to 25 minutes to give it time to reduce enough and really make the flavors strong.
Recipe by The Balanced Kitchen at http://www.balancedkitchen.com/2014/03/homemade-chai/