Chai Tea

Is it cold where you are today? Are you holding your hot coffee or tea cup tightly while you sip down the warming liquid? How about a change of flavor pace this holiday season that might just outlast your Christmas tree?

This recipe came to us on a recent visit to Norfolk Virginia and a chance visit to the amazing Royal Bazaar Indian Asian Market. We’ve never seen so many delicious looking Indian ingredients, snacks, veggies and fruits. We left with a pretty random assortment of items but one that we were particularly excited to use was just a bag with four ingredients – Cinnamon sticks, Cardamom pods, Black Peppercorns, and whole Cloves. Nothing special, and honestly nothing we didn’t already have at home already. But it was proportioned and ready for us to make. All we needed was some black tea, milk and a pot. We opted for oat milk over cows milk, it added a lovely flavor but feel free to use your preferred milk!

Homemade chai makes a great substitute for coffee or tea, hot chocolate, spiced cider or just about any drink! Drink it in the morning with breakfast or refrigerate it and then blend it with vanilla ice cream and enjoy it as dessert! We love it anytime and think you will too.

Recipe modified from Epicurious Serves 6


2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags of black tea (preferably Darjeeling)
2 cups oat milk
1/2 cup (packed) golden brown sugar


Combine first 4 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently for 10 minutes. Remove from heat. Add tea bags and steep for 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

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