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There is nothing – and I do mean nothing – that compares with steeping whole spices and tea leaves to make an authentic pot of fragrant, spicy, sweet homemade chai.
I’ve enjoyed plenty of powdered chai in coffee shops and I’ve brewed my own a few times with chai-flavored teabags and mixes. I’m warning you now, once you’ve made real chai you will never be as happy with the other versions.
Easy Chai
I heard about my brother-in-law’s homemade chai for a few years before it finally worked out for me to sample it at their house.
If you recall, this is the same sister and her husband who introduced me to Spanish Cafe con Leche after they visited Spain almost 15 years ago. When they tell me that something is delicious, I tend to believe them.
Now that I’ve had a chance to make Jason’s recipe for myself, it most certainly does not disappoint. I’ve been making this easy chai in doubled and tripled batches for years now and I love having a jar or two stashed in the fridge.
Served with a plate of Almond Bars, a steaming cup of chai (or an iced chai latte) becomes an afternoon snack that no one turns down.
Chai Ingredients
You’ll need the following ingredients to make this recipe:
- cardamom pods
- whole cloves
- cinnamon stick
- fresh ginger
- black peppercorns
- bay leaf
- loose black tea leaves
- water
- half and half
- light brown sugar or honey
Chai Recipe
Place the cardamom, cloves, cinnamon stick, ginger, peppercorns, and a bay leaf in a medium size saucepan.
Add the water and bring to a boil. Allow this to boil for 5 minutes. Remove from the heat and steep for 10 minutes.
Add the tea leaves and return to a boil. (I like to use English Breakfast tea when making chai.) Reduce the heat and simmer on medium for 5 minutes.
Add the half and half and the sugar. Stir for about a minute, over low heat, until steaming.
Pour through a fine mesh strainer into a teapot, mugs, or glasses. Chai can be served warm or cold. It’s a refreshing treat when served icy cold and poured over ice.
Pour any remaining chai mixture into small jars to store in the refrigerator. Reheat or enjoy cold, as desired.
The recipe doubles perfectly and is a terrific way to make and keep several days worth of morning chai ready to drink with just a few minutes of warming on the stove or in the microwave.
This will make a terrific dirty chai with a shot of espresso in the morning. If you prefer coffee, try adding a generous splash of the chai mixture to your next cup.
Homemade Chai Latte
Wondering how to turn this chai recipe into a perfectly frothed warm or iced latte? It’s easy as pie. (Actually, it’s a whole lot easier than that, as there is no pie crust making involved here!)
Simply froth the milk or half and half before pouring it into the steeped chai concentrate. I have used this frother on a daily basis for almost ten years now when making my morning coffee and it works great for chai lattes too.
For more homemade drinks that are better than the coffee shop, try the ever-popular London Fog.
Italian Cream Liqueur is a favorite around the holidays and I often make it and gift it to friends. Peppermint Hot Chocolate is a great match for a splash of that cream liqueur.
You can make Vanilla Coffee Syrup at home, using just a few common ingredients and no preservatives or artificial flavors. It takes less than 5 minutes to stir together the syrup and it tastes better than any store-bought options.
Can’t get enough chai? Fragrant cardamom, ginger, cinnamon, and cloves are steeped with black tea leaves to infuse each scoop of this Chai Ice Cream with the classic flavor of chai tea.
Homemade Chai
Ingredients
- 3 cardamom pods lightly cracked open with the back of a spoon
- 6 whole cloves
- ½ cinnamon stick
- ¼ ” slice of fresh ginger
- 5 black peppercorns
- 1 bay leaf
- 1 tablespoon loose black tea leaves
- 3½ cups water
- ½ cup half and half
- 1-2 tablespoons light brown sugar or honey adjust according to taste
Instructions
- Place the cardamom, cloves, cinnamon stick, ginger, peppercorns and bay leaf in a medium size saucepan. Add the water and bring to a boil. Allow this to boil for 5 minutes. Remove from the heat and steep for 10 minutes.
- Add the tea leaves and return to a boil. Reduce the heat and simmer on medium for 5 minutes. Add the half and half and the sugar. Stir for about a minute, over low heat, until steaming. Pour through a fine mesh strainer into a teapot or mugs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/20/13 – recipe notes and photos updated 6/22/23}
Whoops! You’re right, this is crazy good. I think you’ll have some extra tea for one. 😉
Oooooh, delish! You know I love these spices, and it looks so creamy!
This looks absolutely delish. Thanks for posting!
Sounds delicious. I really never would have guessed those flavor profiles were in Chai tea – but I'm really glad to have the recipe. (Pinned)
I can imagine the lovely fragrance this tea would bring to my kitchen. I've always wondered how to make it, now I know. Thank you!
Love Love Love – I need to make some Chai this weekend (wish I had some for this ridiculous coldness we have right now)
Did you know that 'Chai' actually means 'Tea' in Arabic/Hindu/Bangladeshi/Urdu/Farsi etc etc 🙂 And it can be used for any type of tea, not just spicy Tea. The West has kind of given 'Chai' a new identity where it refers to only spicy tea but it can actually be any kind of Tea.
Great recipe! Thanks 🙂
This is true. Even in parts of Europe, Chai, refers to tea. My daughter and son-in-law were in the Ukraine last summer and they say that the people in Ukraine call tea "Chai". I've meant to ask them what is actually in a Ukrainian "Chai" tea…if it is just a black tea with honey, or how it is made.
This is a cool, refreshing chai tea that is easy to make at home. It has a more delicate blend of flavour since you mixed various spices. There's a combination of black tea leaf, ginger, black peppercorn, and cardamom. This is surely flavourful! It's important to drink teas like this when you are stressed. It will make you feel calm and will improve your digestion too!
Love Chai. I've had it just with milk and no tea and it was good too. However, this sounds so much better I can't wait to try it. Perhaps on Christmas morning with some muffins, matbe an egg or french toast casserole. Thank you for such a wonderful recipe. Have a good holiday season.
Whaaaat is half and half? lol. I just reposted this onto my I Love Food FB page but then realised that I have no idea wht half and half is. Is it a milky kind of thing?
Cheers!
https://www.facebook.com/pages/I-love-food/470073936441058
Half milk, half cream blended. YUMMY.
It’s half milk and half light cream. It’s a available in all US grocery stores but you can make your own.
Have a similar recipe that we've been using for years. Tried your version and its really good.
Made it, love it. Thanks!
Please, it’s NOT chai “tea” – that’s redundant. It’s just chai.
You are correct, however many people search for chai tea as well and they’ve found this helpful.
I have made it using Soy milk and found it has a richer flavor.
I haven’t tried that combination before, but I’m glad that the chai turned out well for you.
Absolutely delicious, thank you! ❤️
You are welcome, Lucy. Enjoy!
I don’t find cardamom pods at my local stores. They did have cardamom seeds. Would those work or can you think of another substitute? Thanks Mary!
Hi, Lisa! You can use cardamom seeds in the chai, too; you’ll just need to make sure that you can catch them with whatever strainer you’re using. Those will not taste very good in a drink. I hope you love the chai!
At first sip, I did not like it very much! It was missing something. But then I got lower in the cup and realized my sugar didn’t get fully incorporated and was sitting at the bottom. Oops! Ha, Those last few sips were amazing!
Glad to hear that you loved the chai, Ade! Enjoy.
LOVE this chai recipe!
Me too! I’m glad it’s a hit with you as well.
Can you boil/steep the spices and save in fridge to add to tea later?
I wouldn’t recommend that, Debbie. You can however make the tea and store it ahead of time in the fridge.