This is my favorite Chai Tea Recipe – EVER!! I make it up in relatively large batches (I typically double it) and it will last all week, stored in the fridge. Heat it up when ready to drink, or enjoy it cold over ice during the warmer months. Enjoy!
- 4 whole cloves
- 2 cardamom pods
- 1 cinnamon stick, broken into pieces
- 3 c. H20
- 1/4 tsp ground ginger
- 1/8 tsp ground pepper
- 1 cup Organic Milk OR almond milk
- 2 tbsp granulated sugar
- 2 black tea bags per 1 batch.
- I typically use black tea, and sometimes will split it up and use an Oolang tea bag, or jinsing tea. If I am using loose leaf, I just throw the leaves right in, and if I am using a bag, I keep it in the bag.
- Crush the cloves, cardamom pods & cinnamon stick with a morter, just enough to release the flavors.
- Bring the water & spices to a boil in a saucepan. Remove the pan from the heat, cover, and let steep for 5 minutes.
- Add the milk and sugar to the pot and bring back to a boil.
- Remove the pot from the heat, add the tea bags/loose leaf tea and cover. Let steep for 3-4 minutes.
- Stir the tea and then strain. ** Figure out your straining method before you begin making the tea. I use clothespins to clip a cheesecloth into my metal strainer, and remember to have a bowl underneath the strainer!! I have accidentally poured the entire batch of chai tea into the sink when I was tired and not using my brain….. Different straining methods work better for different people, and depending on what supplies you have at home.
- Enjoy! Once the leftover tea cools, I put it in mason jars and enjoy throughout the week.