Homemade Chai Tea

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Homemade Chai Tea is comforting, fragrant, and packed with rich spice — the perfect drink to warm you up on chilly days. Made with black tea, milk, and classic Indian spices like cinnamon, cardamom, ginger, and cloves, it’s both soothing and invigorating. This recipe lets you control the sweetness and spice level, creating a perfectly balanced cup every time.

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🍯 Homemade Chai Tea Ingredients

2 cups water
2 black tea bags (or 2 teaspoons loose-leaf black tea)
1 cup milk (whole, oat, almond, or your choice)
2 tablespoons honey or sugar (adjust to taste)
1 cinnamon stick
4 green cardamom pods, lightly crushed
3 whole cloves
1 small piece (1-inch) fresh ginger, sliced or grated
3–4 black peppercorns (optional, for spice)
½ teaspoon vanilla extract (optional, for flavor)

🥃 How To Make Homemade Chai Tea

Boil the spices:
In a medium saucepan, combine water, cinnamon, cardamom, cloves, ginger, and peppercorns. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes to infuse the flavors.
Add tea:
Add black tea bags or loose tea to the pot and steep for 3–5 minutes, depending on how strong you like it.
Add milk and sweetener:
Stir in milk and honey (or sugar). Return to a gentle simmer for 2–3 minutes, stirring occasionally. Do not boil.
Strain and serve:
Strain the tea into mugs using a fine mesh sieve. Add vanilla extract if desired. Serve hot and enjoy!

💭 Recipe Tips

Adjust spices: Add more ginger or black pepper for extra heat, or reduce cloves for a milder chai.
For vegan chai: Use oat milk or almond milk and maple syrup for sweetness.
Make a large batch: Double or triple the recipe — chai keeps well in the fridge for up to 3 days.
For extra creaminess: Use half milk and half water, and simmer longer for a thicker texture.
Make chai concentrate: Simmer just the tea and spices, store in the fridge, and add milk when serving.

🍰 What To Serve With Homemade Chai Tea?

Enjoy chai with biscuits, shortbread, scones or banana bread. It’s also perfect alongside spiced desserts like carrot cake, pumpkin bread or cinnamon rolls for a cozy afternoon treat.

🎚 How To Store Leftovers Homemade Chai Tea?

Refrigerate: Store leftover chai in an airtight container for up to 3 days. Reheat gently on the stovetop before serving.
Freeze: Not recommended — dairy can separate when frozen.

FAQs

What type of tea is best for chai?

Black tea with strong flavor like Assam or Darjeeling works best to balance the spices and milk.

Can I use ground spices instead of whole?

Yes, but use smaller amounts (about ¼ teaspoon each) and strain carefully for a smooth texture.

Can I make it caffeine-free?

Absolutely use rooibos or decaf black tea for a naturally caffeine-free version.

What’s the difference between chai tea and chai latte?

A chai latte is a creamier, milkier version often made with steamed milk and foam — this recipe can easily become one by frothing the milk before adding.

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📊 Homemade Chai Tea Nutrition Facts

Serving Size: 1 cup

Calories: 90 kcal
Total Fat: 2.5g
Saturated Fat: 1.5g
Cholesterol: 5mg
Sodium: 40mg
Total Carbohydrates: 14g
Sugars: 12g
Protein: 3g

Course: Winter Drink RecipesCuisine: American

Servings

servings

Prep time

minutes

Calories

kcal

This Homemade Chai Tea Recipe blends black tea, milk, and warm spices like cinnamon, cardamom, and ginger for a rich, comforting drink that’s perfectly sweet and soothing.

Ingredients

2 cups water
2 black tea bags (or 2 teaspoons loose-leaf black tea)
1 cup milk (whole, oat, almond, or your choice)
2 tablespoons honey or sugar (adjust to taste)
1 cinnamon stick
4 green cardamom pods, lightly crushed
3 whole cloves
1 small piece (1-inch) fresh ginger, sliced or grated
3–4 black peppercorns (optional, for spice)
½ teaspoon vanilla extract (optional, for flavor)

Directions

Simmer spices in water for 10 minutes.
Add tea and steep for 3–5 minutes.
Stir in milk and honey simmer gently.
Strain and serve warm.

Notes

Adjust spices: Add more ginger or black pepper for extra heat, or reduce cloves for a milder chai.
For vegan chai: Use oat milk or almond milk and maple syrup for sweetness.
Make a large batch: Double or triple the recipe — chai keeps well in the fridge for up to 3 days.
For extra creaminess: Use half milk and half water, and simmer longer for a thicker texture.
Make chai concentrate: Simmer just the tea and spices, store in the fridge, and add milk when serving.