‘Chai’ is a Hindi word that means ‘Tea’. It is made of different spices in different combinations. I noticed certain spices are fundamental to Chai. Ginger, Cinnamon, Cardamom seem to be consistent in many recipes. I am not a big fan of Cinnamon and I find that most commercial Chai are made with lots of cinnamon so I decided to prepare it myself at home. You can steep the Chai spices without black tea and enjoy the infusion. This recipe is for Chai Latte so it includes black tea to give that bold and well-rounded taste.
- Black peppercorn
- Star anise
- Black tea (Loose leaf/Tea bags)
- Sugar (optional)
Measurement (To make 500ml)
- Spices – The amount is based on preference. You do not need to add use all spices, you can choose three basic spices for your chai.
- Black Tea
- Loose leaf – 2 tbsp
- Tea bag – 5 tea bags (Available in store, click here to purchase)
- Milk – 300ml
- Water – 300ml
- Sugar – The amount is based on preference
- To prepare Chai Spice:
- Crush Spices to help get the flavor when it is boiled. You can also grind the spices into powder and keep in a separate bowl.
- To prepare Chai Latte:
- In a sauce pan, add milk and water and allow to simmer
- Add crushed spices to milk and allow to boil for 5 minutes
- Add black tea and allow to simmer for extra 5 minutes
- Add Sugar and stir till it dissolves
- Strain and serve
- To serve
- I served this after frothing it with a milk frother.
- However, I have seen instances where it is poured from one cup to another continuously till its frothy. If you do this please handle with caution as it may burn your fingers.