There is something about an amazing cup of chai, isn’t it? It’s uplifting and overflowing with rich and divine flavors that rejoice with each drop. And it can instantaneously make a cold and/or dreary day warm. This chai recipe is a staple in our home. As a multiracial and multicultural family, my husband and I have diligently tweaked this recipe over the years. This recipe is our go-to for all the chai lovers amongst our family and friends. Add 1 tsp of pumpkin spice for a pumpkin flavored chai or 1 tsp of cinnamon spice for a cinnamon spiced chai to this recipe. We hope you love this recipe as much as we do! Write to us and let us know how it turned out for you.
2 cups of water
1/4 cup chai tea leaves or approximately 6 black tea bags. The chai tea leaves are robust in flavor and can be purchased at a local Indian/South Asian grocery store or on Amazon.
2 cups of whole milk or half and half
11-inch long cinnamon stick
1/2 teaspoon of ground cardamom. Green cardamom pods can also be purchased at a local Indian/South Asian grocery store and will need to be cracked open in place of ground cardamom.
2 bay leaves
1 inch piece of fresh ginger peeled and finely chopped
1 tablespoon of fennel seeds
1 teaspoon whole cloves
Sugar, honey, agave nectar, Splenda (a sweetener of your choice)
Place all of the ingredients except for the milk or half and half, tea leaves/bags, and sugar (sweetener of your choice) in a medium pot over high heat and bring it to boil. Add the tea leaves/bags and reduce the heat to low, simmer for approximately 5 mins. Add the milk or half and half to the pot. Bring the pot to boil and reduce the heat to low. Let simmer for 2 minutes. Strain and remove tea bags if used, and serve while piping hot. Add sugar, honey, agave nectar, Splenda (a sweetener of your choice) and enjoy! The serving size for this recipe is 4 cups.
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