If You Love Cozy Things, This Chai Recipe Is Right For You
You know those days when it feels like the weather’s plotting against you and your socks don’t quite match? That’s usually when I crave an easy chai latte at home. Actually, the first time I tried to make chai, I ended up with what can only be described as ‘spiced milk confusion’. My best friend called it the liquid equivalent of a car boot sale—everything tossed in, but you’re not sure what you’ll get. Thankfully, I’ve refined the process since then. Nowadays I just want the lovely hug of spice without any drama. Oh, and you don’t need a barista license for this (thank goodness, because my coffee machine skills are shaky at best).
Why My Family Asks for This All the Time
I make this chai latte when it’s raining or snowing, or just when I need to feel a bit pampered (burnt toast for breakfast? Chai latte makes everything right again). My kid even calls it ‘spicy cocoa’ which probably horrifies chai purists, but hey, it’s tasty. I used to think chai was some mystical thing you could only get at fancy cafes—which also explains why my bank account used to groan every autumn. I love that I can just throw things together vaguely and it still works. Except that one time I dumped in way too much ginger and nearly blew my taste buds out of my head. Never again.
Stuff You’ll Need (and What You Can Swap)
- 2 cups milk (any kind—dairy, oat, almond; I sometimes use whatever’s left in the fridge and it’s honestly fine)
- 2 black tea bags (PG Tips was my grandma’s fave, but I’ve also used random builder’s tea bags and no one noticed)
- 1-2 tbsp sugar, honey, or whatever sweetener isn’t hiding behind the flour. Sometimes I skip it entirely if I’m rushed (or just on a health kick… for about 3 hours)
- 1/2 tsp ground cinnamon (freshly ground is great but, honestly, the supermarket one’s fine)
- 1/4 tsp ground cardamom (if you can’t be bothered to grind pods, the pre-ground stuff is grand)
- 2-3 whole cloves
- 1/4 inch slice fresh ginger or 1/4 tsp ground—did I mention easy?
- Pinch of black pepper (yes, it sounds odd; no, don’t skip it!)
- Optional: a star anise, a dash of vanilla, or even a pinch of nutmeg if you’re feeling wild
How I Actually Make It (Not Fancy, Just Works)
- Grab a small saucepan and pour in the milk. Chuck in the tea bags, all the spices, sugar, and ginger. I usually squish the ginger a bit with my knife to get the flavors going (but don’t stress it).
- Turn the heat on medium, give it a good stir, and let everything get friendly. As soon as it just starts to simmer—those small bubbles at the edge but no mad boiling—lower the heat.
This is where I sometimes get distracted and wander off. Don’t do that. It’s not salvageable if it overboils, trust me. - Let it gently bubble for about 5 minutes (longer if you like it stronger, shorter if you’re in a rush), giving it the odd lazy stir. At this stage, it looks a bit murky, which freaked me out the first time—totally normal.
- Now pull out the tea bags (give ’em a cheeky squeeze for max flavor, or don’t—up to you). Fish out the whole spices unless you like surprises in your cup.
- Taste! You can throw in extra sweetener if your sweet tooth is in overdrive, or leave it as is. Pour it into mugs through a strainer if you want, though only proper guests get theirs strained in my house, ha.
Notes from the Land of Trial and Error
- If you use plant milk, go for the ‘barista’ kind—they froth up lovely (probably shouldn’t say ‘froth up lovely’ but there you have it).
- I once forgot the pepper—taste was a bit flat. That tiny bit really makes a difference, odd as it sounds.
- Oh, and the time I thought I’d get clever and add cocoa powder? Not… ideal.
If You Feel Like Changing It Up (Experiments Welcome)
- Add a splash of vanilla extract for an extra dessert-y vibe. My family loves this.
- Try it iced in summer: pour the finished chai over a tall glass of ice. Shocked me how good it was, actually.
- Tried using green tea instead of black once—wouldn’t recommend, unless you love chaos.
What You Need (But There’s Always a Shortcut)
- Saucepan (a battered one works fine, or even a small pot if that’s all you’ve got. I once used a microwave jug in my student days—wasn’t brilliant, but it worked in a pinch)
- Spoon for stirring and annoying anyone else in the kitchen with that clinking noise
- Small strainer or just fish out the bits with a fork. My mate once used a tea towel—bit weird, bit effective
Keeping It for Later (But Not For Long, Honestly!)
You can keep extra in a jar in the fridge for a day or two and just microwave it later. It tastes even better the next day, or maybe that’s because the flavors have had a good natter overnight. Either way, it never lingers round my house long enough to go off!
What Do You Have It With? (Or On Its Own?)
I love chai with a fat wedge of banana bread or a big oatmeal cookie. My cousin dunks digestive biscuits in hers, which is chaotic but somehow genius. Or just sip it solo while ignoring your laundry pile; it’s that kind of drink.
A Few Words from Someone Who’s Ruined Chai Before
- Don’t rush the simmering step. I once tried to zap everything in the microwave: came out more ‘spray tan’ than latte. Take your time here.
- If you use ground spices, stir a bit more or you get gritty ‘chai sludge’ at the bottom. Not the good kind of surprise.
- And don’t get fancy with salt (I saw a recipe that said to, but…nah).
Questions I Actually Get About This
- Do I need whole spices or will ground work? Ground’s fine, though you might have some bits floating around. Bit rustic, but nice.
- Can I skip the black pepper? You can, but it lifts all the other flavors. Don’t knock it ‘til you’ve tried, as my gran would say.
- Is this like what coffee shops serve? Kind of, but you don’t need a loan to drink it at home! If you want it super-frothy, check online for homemade frother tricks—Bigger Bolder Baking has a neat guide for ‘proper’ lattes (but mine’s a tad easier).
- What if I want it vegan? Go with oat, almond, or even soy milk. The rest’s the same. I once found Love & Lemons’ version really helpful for vegan swaps.
Random digression: Once, my dog tried to taste the spilled chai and made a face—so I’m pretty sure this is a human treat only. Remember that. Anyway, hope you love it as much as our family does!
Ingredients
- 2 cups whole milk (or non-dairy milk)
- 1 cup water
- 2 black tea bags
- 2 tablespoons honey or sugar
- 1 cinnamon stick
- 4 whole cloves
- 4 green cardamom pods
- 1/2-inch piece fresh ginger, sliced
- 1/4 teaspoon ground black pepper
Instructions
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1In a small saucepan, combine water, cinnamon stick, cloves, cardamom pods, sliced ginger, and black pepper. Bring to a gentle simmer over medium heat for 3-4 minutes.
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2Add milk to the saucepan and heat until steaming, taking care not to boil.
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3Add the black tea bags and let steep for 3-5 minutes, depending on how strong you prefer your chai.
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4Remove the saucepan from heat. Discard tea bags and strain out the spices.
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5Stir in honey or sugar to sweeten. Froth the chai if desired, and pour into mugs. Serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
140 caloriescal
Protein:
4gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
21gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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