If you’ve ever been to Chicago, you know the weather can be a little…confused. The plus side-you can rock your favorite sandals, umbrella, and winter boots all in the same week! When the winter months kick in and you need to give the pumpkin spice a rest, this recipe for Homemade Chai Tea will definitely warm you up.
You might have these spices laying around in your cupboard. If not, take a trip to your favorite grocery store and stock up on these. They are essentials in holiday recipes and you will be prepared for many future cups of chai!
This recipe is so versatile. You can adjust all the spices, sweetness, and type of milk to your liking. Here I used almond milk, but you can use regular milk, coconut milk, or hemp milk. If you prefer honey or a different type of sugar, go ahead and use that. Make it your own personalized style of chai!
Homemade Chai Tea
Prep Time: 5 minutes Cook Time: 20 minutes Yields: 4-6 servings
- 3-4 star anise
- 2-3 whole cinnamon sticks
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon whole clove
- 1/2 teaspoon ground or freshly grated nutmeg
- 1 tablespoon of ground or fresh ginger
- 1/3 cup of turbinado raw sugar
- 4-6 black tea bags
- 1 cup of water
- 4 cups of your preferred milk
Instructions: In a medium sized saucepan on high heat, lightly toast your whole spices. Add the water and ground spices. Bring to a boil, then reduce the heat to medium and allow the water to simmer for about 5 minutes so the spices can infuse their flavors.
Add the milk, stir in your sugar, and allow it to simmer for 5 minutes. Keep the heat reduced in order to not let the milk scold. Steep the tea bags for 3-5 minutes until your chai is a caramel brown color.
Transfer your chai tea to a tea pot for easier pouring.
Share and Enjoy!
Here’s a short video tutorial I put together: