Spiced Chai
My oh my, I love Chai! Subtly sweet and tastefully spicy, this Spiced Chai hits the spot. Originating in India, Masala (which translates to spice blend) Chai (which means tea), has become a household favorite in America and across the globe.
I load my rendition of chai with traditional spices to create a complex and nuanced flavor. Because this specialty beverage is more involved than steeping a regular cup of tea, I prefer to make a big batch upfront to stash in the fridge. Then, when a craving strikes, I simply pour some in a mug and heat it up in the microwave. Feel free to use whatever milk or sweetener you prefer—and you can customize each spice to your preference, but this recipe offers a neutral starting point so that no spice is overpowering.
Try this Chai-Spiced Eggnog!
Spiced Chai
Ingredients
- 4 cups water
- 16 cardamom pods
- 10 whole cloves
- 8 white peppercorns, may swap in black if you can’t find white
- 4 to 5 1-inch slices of fresh ginger root (or 1 teaspoon ground ginger powder)
- 4 to 5 cinnamon sticks, or 1 teaspoon ground cinnamon
- Pinch of fennel seeds
- Optional ¼ teaspoon nutmeg
- 4 black tea bags
- 3 to 4 cups 2% reduced-fat milk, or any milk of choice
- ¼ cup honey or maple syrup
- ½ teaspoon vanilla extract
Instructions
- Add the water, cardamon, cloves, peppercorn, ginger, cinnamon, fennel seeds, and nutmeg, if using, into a large saucepan and bring to a boil over medium-high heat. Once it boils, lower the heat and cover the pan with a lid, and simmer for 15 minutes.
- Add tea bags and steep for 5 minutes (longer if you prefer a strong tea flavor). Remove tea bags and discard. Add milk, vanilla and honey to the pan. Increase heat to medium and continue to simmer and stir until it’s gently bubbling and heated throughout.
- Strain liquid and pour into mugs. Stash leftover tea in the fridge. Pour into mugs and warm in microwave whenever you’re in the mood for some cozy spiced chai.
