Warm Spiced Chai  Recipe
Warm Spiced Chai Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My wife loves chai, but I have never been satisfied with any of the store-bought mixes, so I created my own. —Justin Weber, Milwaukee, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 cardamom pods
  • 1/2 teaspoon whole peppercorns
  • 5 cups water
  • 1/4 cup honey
  • 2 cinnamon sticks (3 inches)
  • 8 whole cloves
  • 3 whole star anise
  • 1 tablespoon minced fresh gingerroot
  • 5 black tea bags
  • 2 cups whole milk
  • 1 tablespoon vanilla extract
  • Ground nutmeg, optional

Directions

In a spice grinder or with a mortar and pestle, combine cardamom pods and peppercorns; grind until aromas are released.
In a large saucepan, bring water to boil. Add cardamom mixture, honey, cinnamon sticks, cloves, star anise and ginger; simmer 5 minutes or according to taste. Remove from heat. Add tea bags; cover and steep 5 minutes.
Meanwhile, in a small saucepan, heat milk. Strain tea, discarding spices and tea bags. Stir in hot milk and vanilla. Pour into mugs. If desired, sprinkle with nutmeg. Yield: 6 servings.
Originally published as Warm Spiced Chai in Breakfast & Brunch Bookazine 2015, p91

  • 6 cardamom pods
  • 1/2 teaspoon whole peppercorns
  • 5 cups water
  • 1/4 cup honey
  • 2 cinnamon sticks (3 inches)
  • 8 whole cloves
  • 3 whole star anise
  • 1 tablespoon minced fresh gingerroot
  • 5 black tea bags
  • 2 cups whole milk
  • 1 tablespoon vanilla extract
  • Ground nutmeg, optional
  1. In a spice grinder or with a mortar and pestle, combine cardamom pods and peppercorns; grind until aromas are released.
  2. In a large saucepan, bring water to boil. Add cardamom mixture, honey, cinnamon sticks, cloves, star anise and ginger; simmer 5 minutes or according to taste. Remove from heat. Add tea bags; cover and steep 5 minutes.
  3. Meanwhile, in a small saucepan, heat milk. Strain tea, discarding spices and tea bags. Stir in hot milk and vanilla. Pour into mugs. If desired, sprinkle with nutmeg. Yield: 6 servings.
Originally published as Warm Spiced Chai in Breakfast & Brunch Bookazine 2015, p91

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