Total TimePrep/Total Time: 20 min.
- 4 whole cloves
- 2 whole peppercorns
- 4 tea bags
- 4 teaspoons sugar
- 1/4 teaspoon ground ginger
- 1 cinnamon stick (3 inches)
- 2-1/2 cups boiling water
- 2 cups milk
- Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released.
- Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk.
- Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.
Nutrition Facts1 cup: 92 calories, 4g fat (2g saturated fat), 12mg cholesterol, 49mg sodium, 10g carbohydrate (10g sugars, 0 fiber), 4g protein.
Sep 27, 2019
Excellent recipe! The only change I made due to being a diabetic I subbed Splenda for the sugar. Also, no straining necessary if you use a tea ball infuser. Cannot wait to serve this on card night. Yummy recipe!
Oct 23, 2018
I need to begin this review by saying that I love spicy Chai tea either hot or cold. I gave this recipe 5 stars because it just is a 5 star recipe! I used the pink peppercorns, because that is what I had in my pantry. I know that the pink peppercorns are much more mild than the black peppercorns. I used skim milk, because I had it on hand. I used the exact amounts this recipe called for and I am so delighted with the outcome. I normally spend about $3.50 in the grocery store to buy a good chai tea that is cold for my drive home if I am in the mood to treat myself. I am now going to make this recipe and use the bottles I have saved so I can grab one out of the frig before I set off on a long errand day. Hope this helps....
Feb 18, 2012
I have always used a powdered mix in a big can from Sam's Club. Lately I have been experimenting with 'from scratch' recipes which I find very good! I will be making these often but will keep my can around for a fast fix. Thanks everyone....