Homemade Spiced Chai

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I’ve made a few different versions of spiced chai and this one is, by far, my favorite. Rather than simmering the spices in milk, they are simmered in water and then you can add whatever milk or cream you desire or none at all. I also do not add any sweetener during the simmering process so that I can easily serve sweetened or unsweetened. I like the water method because it’s less expensive than using milk, you can control the calories and sweetness and I can get a lot more “mileage” out of one batch.

A Little About Spice Chai

In the last year I learned that chai actually means tea so when we say chai tea, we are actually saying “tea tea.” Which is why I now refer to it as “spiced chai” or “masala chai.” Masala chai is a traditional Indian beverage made with milk or water and a variety of aromatic spices. It is very often consumed during colder weather due to its warming properties but many enjoy consuming it all year. Like many traditional recipes, Indian families have their own version and that’s so easy to do with a recipe like this one.

Where to Buy the Spices

I bought most of my whole spices in bulk from Mountain Rose Herbs, a comprehensive and reliable online retailer for herbs and spices in Oregon. You can also buy whole spices off of Amazon and at local health food stores like Whole Foods. Ginger and turmeric root should be very easy to find at your local grocery store and will last in your refrigerator for a while.

Variations

This is an easy recipe to modify to your own tastes. I like a lot of ginger and cardamom so I add more of those when I’m making a batch. It’s also a very easy recipe to double, which I also do because I drink it everyday. Many people crush the spices to bring out more of their flavor. I do not do this because it adds another step and I think it has more than enough flavor when prepared with the whole spices. You can simmer in any type of milk you want instead of water and add a sweetener to the simmering process as well.

Tea Options

While I do prefer decaffeinated black tea, I have played around with a couple different types of teas like rooibos and vanilla black tea which was delicious. I like using decaf because then I can have a cup before bed without it affecting my sleep. I’ve really been loving this decaf black tea by Choice Organics that I found on Amazon. You can also use loose leaf tea. I would prefer loose leaf but I have yet to find a decaf version that I really like.

Storage

Any remaining tea can be stored in an airtight container in the refrigerator for about 7-10 days but I use mine up way before any concern for a change in quality or spoilage. Obviously, discard the tea if there is any change in appearance, taste or smell.

Homemade Spiced Chai

Homemade Spiced Chai
Yield: 8
Author:
Prep time: 10 MinCook time: 10 MinInactive time: 6 MinTotal time: 26 Min
A delicious chai recipe with a nice bite that can be served hot or cold! Spices and strength of tea can be easily adjusted to your tastes.

Ingredients

  • 8 Cups of Water
  • 6-8 Black Tea Bags or 3-4 Tablespoons of Loose Leaf Tea
  • 1-2 Heaping Tablespoons of Cardamom Pods
  • 4 Whole Star Anise
  • 3 Cinnamon Sticks
  • 2-3 Teaspoons of Whole Cloves
  • 3-4 Allspice Pods
  • 2-3 Teaspoons of Black Peppercorns
  • Peel of a Small Orange (or 1 Tablespoon of dried orange peel)
  • 2-3 Inch Piece of Fresh Ginger Root
  • 1 Inch Piece of Fresh Turmeric Root

Instructions

  1. Put all spices, including the ginger and turmeric root in a large pot.
  2. Add the 8 cups of water
  3. Bring to a boil covered and then turn down to a simmer, keeping it covered.
  4. Gently simmer spices for 10 minutes.
  5. After simmering, add tea and let steep for 4-6 minutes
  6. Remove tea bags, squeeze as much liquid out of the tea bags as you can and strain spices.
  7. Can be served hot immediately. Store any remaining tea in the refrigerator and reheat or serve iced.
  8. Tastes best with honey and a touch of cream but can be served anyway you desire.

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