Ready in 45 minutes
This recipe is an update of a chai recipe my mother gave me years ago. We have both spent the past 2 years improving upon the original recipe. Our whole family is becoming addicited to it!
"Wonderful, authentic chai. Delicious. Can cool or drink hot. Excellent version. Highly recommended! "- ppete10525
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Combine all ingredients except milk and sweetener, and boil for 10 minutes. Strain. Add the hot milk, and mix, with your choice of honey or brown sugar.
Place the ground cardamom in a tea bag, or muslin bag, if you don't want cardamom sediment in your chai. The Spice House offers muslin bags to hold all of the spices and tea for less overall sediment in your chai.
The Spice House Ecuadorian Peppercorns are a nice addition to this recipe, but will make the chai very peppery-hot.
Substitute rice or soy milk for a vegan beverage.
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daleb4 1 year agovery good
ppete10525 1 year agoWonderful, authentic chai. Delicious. Can cool or drink hot. Excellent version. Highly recommended!
KaryAnca 4 years agoMany (most?) vegans also avoid honey. Other sweeteners can be used with some flavour variation (such as agave or maple syrup).
Silverstar 5 years agoShown with raspberry-oatmeal bars. I also like my chai with biscotti. This recipe sounds more like the spicier chai I like. Pasted it from here with some editing. http://www.thespicehouse.com/recipes/chai-masala-tea-recipe [I posted this recipe.]